🍽️ Curry Potato Quiche with Tomatoes

Name: Curry Potato Quiche with Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 750 g; salt pinch; vine tomatoes 4 pcs.; crème fraîche 150 g; eggs 3 pcs.; curry powder 1 tsp.; pepper, black ground pinch; puff pastry 1 pcs.; peas, frozen 100 g

337 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 750 g
salt pinch
vine tomatoes 4 pcs.
crème fraîche 150 g
eggs 3 pcs.
curry powder 1 tsp.
pepper, black ground pinch
puff pastry 1 pcs.
peas, frozen 100 g

Instructions

1. In a pot, bring the potatoes to a boil in salted water and then cook with the lid closed for about 20 minutes.
2. Preheat the oven to 200 °C (convection). Wash the tomatoes and slice them. In a bowl, mix the crème fraîche, eggs, curry, salt, and pepper well. Drain the cooked potatoes, let them steam for a short while, peel them, and slice them.
3. Lightly grease a baking dish or line it with baking paper. Roll out the puff pastry and line the dish with it, leaving a border of about 3 cm.
4. Distribute the potato slices and tomato slices evenly on the pastry, sprinkle the peas over them, and pour the egg mixture over everything. Bake in the oven for about 20 minutes until golden brown. Remove from the oven and serve. Enjoy your meal!

Nutrition per serving

kcal: 337
Protein: 9 g · Fett/Fat: 16 g · Carbs: 38 g