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🍽️ Vegetable Quiche with Fresh Salsa

2839 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 1 egg
• 100 g butter
• 1 tsp salt
• 300 ml whipping cream
• 1 egg
• 2 tbsp parmesan
• 1 carrot
• 1 small stalk leek
• 1 onion
• 0.5 tsp cayenne pepper
• nutmeg
• pepper (from the mill)
• salt
• 4 tomatoes
• 1 onion
• 1 tbsp parsley
• 0.25 bell pepper
• salt
• pepper
• olive oil
• 1 tbsp apple cider vinegar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Knead flour, egg, butter, and salt into a shortcrust pastry dough.
3. 3. Wrap the dough in cling film and chill it in the refrigerator for 1 hour.
4. 4. Grease a tart pan with some fat.
5. 5. Shape the dough into a ball and roll it out roundly with a rolling pin.
6. 6. Place the dough in the pan and pull up the edges.
7. 7. Prick the dough base several times with a fork.
8. 8. Wash the leek and halve it lengthwise.
9. 9. Cut the leek into thin strips and then into small cubes.
10. 10. Peel the carrot and cut it into tiny cubes.
11. 11. Peel the onion and chop it finely.
12. 12. Whisk the egg in a bowl.
13. 13. Stir the cream and Parmesan into the egg.
14. 14. Season the mixture with salt, pepper, cayenne pepper, and nutmeg.
15. 15. Distribute the leek, carrot, and onion evenly over the dough.
16. 16. Pour the cream-egg mixture over the vegetables.
17. 17. Bake the quiche for approx. 30 minutes until golden yellow.
18. 18. Wash the tomatoes and halve them.
19. 19. Core the tomatoes and cut them into small cubes.
20. 20. Peel another onion and chop it finely.
21. 21. Cut the bell pepper into tiny cubes.
22. 22. Mix tomatoes, onion, pepper, and parsley in a bowl.
23. 23. Add 3 tablespoons of olive oil and vinegar.
24. 24. Season the salsa with salt and pepper.
25. 25. Let the salsa marinate for 20 minutes.
26. 26. Serve the lukewarm quiche with the tomato salsa.

Nutrition per serving

• kcal: 2839
• Protein: 52 g · Fett/Fat: 228 g · Carbs: 149 g