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🍽️ Fennel-Tomato Quiche

370 kcal · 30 min · 4 servings

Ingredients

• basil, fresh 50 g
• wheat flour, Type 405 250 g
• baking powder 1 tsp
• butter 1 tbsp
• salt pinch
• fennel 2 pcs
• vine tomatoes 300 g
• mozzarella 2 pcs
• garlic cloves 1 pc
• sour cream 100 g
• eggs 2 pcs
• milk 75 ml
• pepper, black ground pinch
• sunflower seeds 25 g

Instructions

1. 1. Wash the basil thoroughly and dry it.
2. 2. Separate the leaves from the stems.
3. 3. Finely chop half of the basil leaves.
4. 4. Put flour, baking powder, the chopped basil, soft butter, ½ teaspoon salt, and 4 to 6 tablespoons of cold water into a bowl.
5. 5. Knead the ingredients quickly into a dough.
6. 6. Dust a work surface with flour.
7. 7. Roll out the dough thinly.
8. 8. Grease a quiche or springform pan with approx. 28 cm diameter.
9. 9. Place the dough in the pan.
10. 10. Leave a rim of approx. 3 cm.
11. 11. Chill the dough in the refrigerator.
12. 12. Bring approx. 2 liters of salted water to a boil in a pot.
13. 13. Wash the fennel.
14. 14. Halve the fennel.
15. 15. Remove the hard core.
16. 16. Set aside the fennel fronds.
17. 17. Cut the fennel crosswise into thin strips.
18. 18. Put the fennel strips into the boiling salted water.
19. 19. Cook the fennel for approx. 5 minutes (blanching).
20. 20. Drain the fennel.
21. 21. Rinse the fennel with cold water.
22. 22. Let the fennel drain well.
23. 23. Wash the tomatoes.
24. 24. Quarter the tomatoes.
25. 25. Remove the flesh from the seeds.
26. 26. Cut the tomato flesh into strips.
27. 27. Slice the mozzarella.
28. 28. Peel the garlic.
29. 29. Finely chop the garlic.
30. 30. Preheat the oven to 200 °C top/bottom heat.
31. 31. Put sour cream, eggs, milk, salt, and pepper into a bowl.
32. 32. Mix the ingredients well.
33. 33. Chop the fennel fronds.
34. 34. Chop the remaining basil leaves.
35. 35. Fold the chopped greens into the egg mixture.
36. 36. Distribute the fennel evenly over the dough base.
37. 37. Distribute the tomatoes evenly over the dough base.
38. 38. Season with salt and pepper.
39. 39. Top the quiche with the mozzarella slices.
40. 40. Pour the egg mixture evenly over it.
41. 41. Sprinkle sunflower seeds over it.
42. 42. Bake the quiche for approx. 45 minutes until golden brown.
43. 43. Serve the quiche warm or cold.

Nutrition per serving

• kcal: 370
• Protein: 12 g · Fett/Fat: 23 g · Carbs: 30 g