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🍽️ Tomato-Onion Quiche with Olives
685 kcal · 30 min · 4 servings
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Ingredients
- 200 g flour
- 0.5 tsp salt
- 1 egg
- 130 g butter
- 200 g cherry tomatoes
- 7 small onions
- 4 sprigs thyme
- 300 ml whipping cream
- 3 eggs
- 50 g freshly grated parmesan
- pepper (from the mill)
- flour (for the work surface)
- butter (for the pan)
- 100 g black, pitted olives
Instructions
- 1. Mix the flour with the salt in a bowl.
- 2. Pile the flour mixture on the work surface into a mound.
- 3. Press a well into the center of the flour with your hand.
- 4. Crack the egg directly into this well.
- 5. Distribute the butter in small pieces around the well.
- 6. Work the ingredients with your hands quickly to form a smooth dough.
- 7. Shape the dough into a ball.
- 8. Wrap the dough ball in cling film.
- 9. Store the dough in the refrigerator for 30 minutes.
- 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
- 11. Wash the tomatoes thoroughly.
- 12. Drain the tomatoes well.
- 13. Peel the onions.
- 14. Halve the peeled onions.
- 15. Rinse the thyme under running water.
- 16. Shake the thyme dry.
- 17. Strip the thyme leaves from the stems.
- 18. Whisk the cream with the eggs.
- 19. Stir the cheese into the cream-egg mixture.
- 20. Fold in the thyme leaves into the liquid.
- 21. Season the mixture generously with salt.
- 22. Season the mixture generously with pepper.
- 23. Dust the work surface with a little flour.
- 24. Roll out the dough slightly larger than your tin.
- 25. Butter your tall quiche tin.
- 26. Line the buttered tin with the dough.
- 27. Pour the cream mixture into the dough case.
- 28. Distribute the tomatoes on the surface.
- 29. Distribute the onions on the surface.
- 30. Distribute the olives on the surface.
- 31. Bake the quiche for 25 to 30 minutes in the preheated oven.
- 32. Take the quiche out of the oven.
- 33. Serve the quiche immediately.
Nutrition per serving
- kcal: 685
- Protein: 15 g · Fett/Fat: 52 g · Carbs: 42 g