130 g butter
400 g courgette (green)
400 g courgette (yellow)
150 g cream (or plant-based 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
Allow 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 chill 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 dry and chop finely.
Finely grate the parmesan. Mix 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 (or plant-based cream), 1 tsp salt, 1 pinch nutmeg (ground)
Brush the tart tin with butter and dust with flour.
Roll out the dough on a floured work surface slightly larger than the tin. Place in the tin and press firmly onto the base and around the edge.
Cut off any excess dough right at the edge.
Ingredients
10 g butter, 10 g flour
Preheat the BORA X BO to 160°C / -80%.
Spread 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 finished quiche and serve hot.
827.5
29.88 g
50.43 g
62.84 g
