120 g Butter at room temperature
150 g Cream (or plant-based cream)
1 units Egg (medium)
3 units Eggs (medium)
250 g Flour
1 pinch Freshly grated nutmeg
120 g Low-fat quark
50 g Parmesan (block)
2 sprig Rosemary
1 pinch Sea salt
0.5 tsp Sea salt
2 sprig Thyme
1.1 kg Tomatoes
400 g green courgette
400 g yellow courgette
Mix the flour and ½ tsp salt in a mixing bowl then add the quark, egg and cubes of butter and knead to a smooth pastry in a food processor. Wrap the pastry in cling film and rest in the fridge for about 1 hour.
Ingredients
250 g Flour, 0.5 tsp Sea salt, 120 g Low-fat quark, 1 units Egg (medium), 120 g Butter at room temperature
Wash the courgettes and tomatoes, remove the stems and thinly slice. Wash the thyme and rosemary and shake them dry then remove the leaves/needles and chop finely. Finely grate the Parmesan then blend into a fine purée with the eggs, cream and 1 pinch each of salt and freshly grated nutmeg. Stir in half of the finely chopped herbs.
Ingredients
400 g yellow courgette, 400 g green courgette, 1.1 kg Tomatoes, 2 sprig Thyme, 2 sprig Rosemary, 50 g Parmesan (block), 3 units Eggs (medium), 150 g Cream (or plant-based cream), 1 pinch Sea salt, 1 pinch Freshly grated nutmeg
Grease the tin and sprinkle 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. Trim any excess pastry along the rim of the tin.
Arrange the courgettes and tomatoes on the pastry in the shape of a rosette. Pour the cream and egg mixture over the top and sprinkle with the rest of the herbs. Bake the quiche in the X BO (160°C/-80% humidity) for 45 minutes until golden brown.
Remove the cooked quiche from the oven and serve while still hot.
800.5
29.61 g
48.33 g
61.02 g
