Tomato and Zucchini Quiche with Feta

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 15 mins
Total Time 1 hr 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 15 g yeast, fresh
  • 1 pinch (s) sugar
  • 60 ml water, lukewarm
  • 190 g flour, type 405 or 550
  • 1 egg (s), size M
  • 50 g mararine, liquid, cold
  • 1 teaspoon salt

For the sauce:

  • 200 ml tomatoes, happened
  • 1 small onion (s), roughly diced
  • 2 cloves garlic
  • 1 pinch (s) sugar
  • salt and pepper
  • oregano
  • basil
  • 1 tablespoon tomato paste

For covering:

  • 3 tomato (s), sliced
  • 1 large zucchini, sliced
  • 1 packet feta cheese
  • oregano
Tomato and Zucchini Quiche with Feta
Tomato and Zucchini Quiche with Feta

Instructions

  1. For the dough, dissolve the yeast with the sugar in the water. Put all other ingredients in a mixing bowl, then add the yeast water and knead until the dough comes off the edge of the bowl. Cover and let rise for approx. 45 - 50 minutes in the oven preheated to 40 ° C and then switched off again.
  2. Roll out the dough and place on a baking sheet lined with baking paper.
  3. Puree all the ingredients for the sauce and season again to taste if necessary.
  4. Spread the sauce on the dough. Then spread the tomato and zucchini slices on top in a fan shape and crumble the feta over it. If you want, sprinkle some oregano over it.
  5. Bake at 200 ° C top and bottom heat for approx. 15 minutes on the middle rack.

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