Tomato – Onion – Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 glass tomato (s), dried, pickled in oil
- 2 large onions
- 3 clove (s) garlic
- 0.5 ½ bunch parsley
- 2 sprigs thyme
- 4 egg (s)
- 200 ml cream
- 200 g cheese, rated
- 150 g yourt
- 100 g butter
- 250 g flour
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead the dough from yoghurt, butter, flour and a pinch of salt, line a springform pan (28 cm) with it and blindly bake the dough at 200 degrees for about 10 minutes.
- Finely chop the onions, garlic and parsley. Pluck the thyme leaves. Drain the tomatoes well, dab if necessary (they shouldn`t be too oily) and cut into small cubes. Mix everything and distribute on the pre-baked base.
- Whisk eggs, cream and cheese together, 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.
- Also tastes lukewarm or cold!
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