Tomato Basil Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,571 cal. | (170 %) | ||
| Protein | 142 g | (145 %) | ||
| Fat | 246 g | (212 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.4 g | (48 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 9.4 μg | (47 %) | ||
| Vitamin E | 18 mg | (150 %) | ||
| Vitamin K | 82.3 μg | (137 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 40.7 mg | (339 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 509 μg | (170 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 108.9 μg | (242 %) | ||
| Vitamin B₁₂ | 14 μg | (467 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 3,296 mg | (82 %) | ||
| Calcium | 2,048 mg | (205 %) | ||
| Magnesium | 244 mg | (81 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 224 μg | (112 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 134.2 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 1,479 mg | |||
| Complete sugar | 49 g |
Ingredients
- For the filling
- 400 grams Plum tomato
- 250 grams green Cherry tomatoes
- salt
- 400 grams Ricotta cheese
- 3 eggs
- 2 Tbsps freshly chopped Basil
- 100 milliliters Whipped cream
- 50 grams grated Parmesan
- freshly ground peppers
- 300 grams Mozzarella (sliced)
- Basil (for garnish)
- For the dough
- 100 grams cold butter
- 200 grams Pastry flour
- 1 egg
- 1 pinch salt
- olive oil (for the pan)
Preparation steps
For the dough, cut the cold butter into pieces. Quickly knead the butter, flour, egg, salt and 1-2 tablespoons of cold water into a smooth dough. Wrap in plastic and chill for about 1 hour.
Preheat the oven to 200°C (approximately 400°F). Grease the pan with oil.
Roll out the dough and place in the dish, forming an edge. Pierce the dough several times with a fork and bake for about 15 minutes, until golden brown. Remove from the oven and allow to cool.
For the filling, rinse the plum tomatoes, cut out the stems and cut into slices. Rinse and quarter the cherry tomatoes. Season the tomatoes with salt and submerge in water for about 10 minutes. Mix the ricotta, eggs, basil, cream and parmesan. Season with salt and pepper. Pour half of the cream on the dough and smooth. Pat the tomatoes dry and spread the plum tomatoes on the cream. Spread the remaining cream on top and sprinkle with the cherry tomatoes. Top with the sliced mozzarella. Bake for about 30 minutes, until golden brown.
Serve sprinkled with basil.
