Quiche with Stuffed Tomatoes
by Editorial Staff
Even the most ordinary products can be used to prepare a dish worthy of gourmet cuisine. And autumn vegetables will help us. I responsibly declare that the quiche is absolutely magical and incredibly tasty, despite all the simplicity of its preparation.
Cook: 1 hour
Servings: 6
Ingredients
- wheat flour 100 g
- whole-grain flour 100 g
- butter 120 g
- egg 1 pcs.
- ice water 2 tablespoon.
- baking powder 1 teaspoon
- cherry tomatoes 7 pcs.
- sour cream (for pouring) 250 g
- hard cheese (for pouring) 150 g
- egg (for pouring) 3 pcs.
- garlic cloves 2 pcs.
- soy sauce 2 tablespoon
- sesame oil 2 tablespoons
- millet flakes 2 tablespoon
Directions
- Mix two types of flour and butter until crumbs. Add egg, salt, baking powder, and water. Knead a soft dough.
- We prepare tomatoes for stuffing. Rinse and dry the tomatoes well. Cut the lid off the tomatoes, carefully remove the pulp. Salt and pepper the resulting barrels inside. And turn it upside down on a paper towel so that all excess juice drains.
- Stir the millet flakes with sesame oil and add the basil. Pour millet flakes with hot water and let it brew. Add chopped garlic, basil herbs, soy sauce, sesame oil and mix well. Add chopped garlic, basil herbs, soy sauce, sesame oil and mix well.
- We prepare the ingredients for the filling. For pouring, mix finely grated cheese, eggs, and sour cream and stir. If the cheese is not salty enough, add salt.
- Put the dough into a quiche dish. Put the dough into a mold and smooth it out, forming the sides.
- Stuff tomatoes with millet filling. Stuff the tomatoes with millet filling.
- Put the stuffed tomatoes in the form with the dough. Pour the filling into the mold with the dough and put the tomatoes, cover with “lids”.
- A magical and incredibly tasty quiche with stuffed tomatoes. Bake in an oven preheated to 180 ° C for 40-60 minutes. In the last 10 min. turn on convection.
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