130 g butter
400 g courgette (green)
400 g courgette (yellow)
150 g cream
1 piece egg
3 piece eggs
260 g flour
120 g low-fat quark
1 pinch nutmeg (ground)
50 g parmesan (block)
2 sprig rosemary
1.5 tsp salt
2 sprig thyme
1.1 kg tomatoes
Leave the butter to soften.
Mix the flour and salt. Knead with the quark, egg and butter in a food processor to form a smooth dough.
Wrap the dough in cling film and refrigerate for approx. 1 hour.
Ingredients
120 g butter, 250 g flour, 120 g low-fat quark, 1 piece egg, 0.5 tsp salt
Wash the courgettes and tomatoes, remove the stems and cut into thin slices.
Wash the thyme and rosemary, shake them dry and finely chop them.
Finely grate the parmesan. Mix the grated parmesan with the eggs, cream, salt and nutmeg.
Add half of the finely chopped herbs.
Ingredients
400 g courgette (yellow), 400 g courgette (green), 1.1 kg tomatoes, 2 sprig thyme, 2 sprig rosemary, 50 g parmesan (block), 3 piece eggs, 150 g cream, 1 tsp salt, 1 pinch nutmeg (ground)
Brush the quiche tin with butter and dust it with flour.
Roll out the pastry on a floured work surface to slightly larger than the tin then place it in the tin, pressing the base and edges down firmly.
Cut off any excess pastry along the rim of the tin.
Ingredients
10 g butter, 10 g flour
Preheat the BORA X BO to 160°C / -80%.
Arrange the courgettes and tomatoes in a rosette shape on the pastry. Pour the egg mixture over the top and sprinkle with the remaining herbs.
Bake the quiche for 45 minutes until golden brown.
Remove the cooked quiche from the oven and serve hot.
827.5
29.88 g
50.43 g
62.84 g
