Tomato and Onion Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 125 g almond (s), round, alternatively wholemeal spelled flour
- 125 g wholemeal spelled flour
- 100 ml olive oil
- 250 g low-fat quark
- 1 tablespoon, leveled sea salt, coarse
- 2 tablespoon rosemary
- some salt and pepper
- 1 glass tomato (s), dried, pickled in oil, approx. 200 g
- 4 egg (s)
- 2 large onions
- 1 clove garlic
- 200 ml cream
- 200 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Knead the dough from quark, olive oil, flour, 1 tablespoon of rosemary and 1 tablespoon of salt, line a springform pan (28 cm) with it and bake the dough at 200 degrees for about 15 minutes.
- Finely chop the onions and garlic. Drain the tomatoes well, dab them if necessary (they shouldn`t be too oily) and cut into small cubes. Mix everything and spread on the pre-baked base.
- Whisk eggs, cream and cheese, 1 tablespoon of rosemary, pepper and carefully season with salt (depending on the type of cheese) and pour evenly over the tomato and onion mixture. Bake at 200 degrees in about 25 minutes.
- Crispy on the outside, juicy on the inside. Also tastes lukewarm or cold!
- Tip:
- Replace the sun-dried tomatoes with 200 g canned tuna, it also tastes great and juicy!
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