Vegetarian quiche caprese, tasty tomato flavored with some herbs and off course mozzarella and basil. A touch of summer in our winter homes.
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appetizer, dinner, lunch
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C
Quiche spring form 20 cm diameter (8 inch)
storebought or homemade quiche dough
crushed, finely sliced
Preheat oven to 180 degrees Celsius.
Bring water to a boil and put a bowl of ice water ready to use.
With a sharp knife, cut a cross on the bottom of the tomatoes.
Then dip them under boiling water for 15 seconds, remove them out with a slotted spoon and place them in the bowl with ice water.
The skins are now nice and loose so you can take them of easy.
Cut the tomatoes in half ( through the crown) and remove a piece of the crown with the knife.
Place the tomatoes with the seeds down on a towel (or sturdy paper towel) to dry.
Line the baking pan with the dough.
In a frying pan fry the onions until they are translucent. Add the garlic and stir fry for 30 seconds.
Spread the onion garlic mixture over the bottom.
Place the tomatoes upside down on the dough.
Put pieces of mozzarella between the tomatoes.
Mix the eggs with the sour cream and season with salt and pepper.
Pour the egg mixture over and between the tomatoes.
Tear the basil leaves into small pieces and sprinkle over the quiche.
Place the quiche for 40 minutes in the oven and then serve
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Quiche caprese https://www.byandreajanssen.com/quiche-caprese-2/ 04/10/2015