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🍽️ Tomato and Basil Quiche

580 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 75 g butter
• 1 egg
• 0.5 tsp salt
• 4 tomatoes
• 1 handful basil
• 3 eggs
• 200 ml whipping cream
• 400 g ricotta
• 75 g parmesan (freshly grated)
• sea salt
• pepper (from the mill)
• olive oil

Instructions

1. 1. Quickly mix flour, cold butter pieces, an egg, and a pinch of salt into a dough.
2. 2. Shape the dough into a ball.
3. 3. Wrap the dough ball in cling film.
4. 4. Let the dough rest in the refrigerator for about 30 minutes.
5. 5. Wash the tomatoes thoroughly.
6. 6. Cut out the hard stem area at the top of the tomatoes.
7. 7. Slice the tomatoes into even rounds.
8. 8. Pluck the fresh basil leaves from the stems.
9. 9. Cut the basil leaves into thin strips.
10. 10. Whisk the eggs in a bowl.
11. 11. Add the cream to the egg mixture.
12. 12. Stir in the ricotta.
13. 13. Add half of the grated Parmesan.
14. 14. Whisk the mixture until smooth.
15. 15. Season the filling with salt and pepper.
16. 16. Preheat the oven to 180 degrees Celsius.
17. 17. Select the top and bottom heat setting.
18. 18. Roll out the dough on a floured surface.
19. 19. Grease the quiche pan with a little oil.
20. 20. Place the dough into the pan.
21. 21. Press the dough against the edge and let it hang over slightly.
22. 22. Distribute half of the tomato slices on the dough.
23. 23. Sprinkle half of the basil strips over the tomatoes.
24. 24. Pour the ricotta-egg mixture evenly over the base.
25. 25. Place the remaining tomato slices on top.
26. 26. Sprinkle the quiche with the remaining basil.
27. 27. Sprinkle the remaining Parmesan over the top.
28. 28. Season the surface with a little pepper.
29. 29. Drizzle a little olive oil over the quiche.
30. 30. Place the pan in the preheated oven.
31. 31. Bake the quiche for about 40 minutes.
32. 32. Remove the quiche when it is golden brown.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 42 g · Carbs: 28 g