Tomato Quiche by @simonauscher

1h5

6 servings

🥔

350 g

Cooked mashed potatoes

🌾

75 g

Flour

🧀

50 g

Comté cheese

🧂

1 g

Salt

⚫

0.5 g

Pepper

🧈

10 g

Butter

🥚

3 large eggs

Eggs

🥛

50 ml

Liquid cream

🧀

30 g

Feta

🌿

1 handful

Fresh herbs

🥩

1 medium tomato

Beef heart tomato

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Mash
    • cooked potatoes

    Mash the 350 g cooked potatoes until smooth in a mixing bowl.

  3. Add
    • cooked potatoes
    • all-purpose flour
    • grated Comté cheese

    Add 75 g all-purpose flour and 50 g grated Comté cheese to the mashed potatoes.

  4. Season
    • salt
    • Cooked mashed potatoes

    Season the potato mixture with the salt and black pepper. Mix until a soft dough forms.

  5. Shape

    Shape the dough into a ball. Let it rest for 5 minutes if it feels sticky.

  6. Brush
    • melted butter

    Brush the tart pan with the 10 g melted butter. Coat the base and sides evenly.

  7. Press
    • Cooked mashed potatoes

    Press the potato dough into the greased tart pan. Build an even crust over the base and sides.

  8. Bake
    • Cooked mashed potatoes

    Bake the empty potato crust for 15 minutes at 180°C (350°F). Remove it from the oven.

  9. Chop
    • fresh parsley

    Finely chop the fresh parsley and fresh dill. Set the chopped herbs aside.

  10. Whisk
    • eggs
    • heavy cream

    Whisk the 3 eggs with 50 ml heavy cream in a mixing bowl.

  11. Crumble
    • feta cheese
    • fresh parsley

    Crumble in the 30 g feta cheese. Stir in the chopped parsley and dill.

  12. Spread
    • Cooked mashed potatoes
    • Eggs
    • Liquid cream

    Pour the egg mixture into the pre-baked potato crust. Spread the filling evenly.

  13. Slice
    • beefsteak tomato

    Slice the beefsteak tomato into thin rounds. Arrange the slices over the filling.

  14. Season
    • salt

    Lightly season the tomato slices with salt. Bake the quiche for 30 minutes at 180°C (350°F).

  15. Serve

    Rest the quiche in its pan for 5 to 10 minutes. Unmold and serve warm.

Tomato Quiche by @simonauscher

1h5

6 servings

🥔

350 g

Cooked mashed potatoes

🌾

75 g

Flour

🧀

50 g

Comté cheese

🧂

1 g

Salt

⚫

0.5 g

Pepper

🧈

10 g

Butter

🥚

3 large eggs

Eggs

🥛

50 ml

Liquid cream

🧀

30 g

Feta

🌿

1 handful

Fresh herbs

🥩

1 medium tomato

Beef heart tomato

Preparation Steps

  1. Step 1/15

    Preheat the oven to 180°C (350°F).

  2. Step 2/15

    Mash the 350 g cooked potatoes until smooth in a mixing bowl.

    🥔cooked potatoes
    🥣mixing bowl
    🍴fork

  3. Step 3/15

    Add 75 g all-purpose flour and 50 g grated Comté cheese to the mashed potatoes.

    🥔cooked potatoes
    🌾all-purpose flour
    🧀grated Comté cheese
    🥣mixing bowl

  4. Step 4/15

    Season the potato mixture with the salt and black pepper. Mix until a soft dough forms.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🍴fork

  5. Step 5/15

    Shape the dough into a ball. Let it rest for 5 minutes if it feels sticky.

    🥣mixing bowl

  6. Step 6/15

    Brush the tart pan with the 10 g melted butter. Coat the base and sides evenly.

    🧈melted butter
    🍰9-inch tart pan
    🖌️pastry brush

  7. Step 7/15

    Press the potato dough into the greased tart pan. Build an even crust over the base and sides.

    🍰9-inch tart pan

  8. Step 8/15

    Bake the empty potato crust for 15 minutes at 180°C (350°F). Remove it from the oven.

    🍰9-inch tart pan

  9. Step 9/15

    Finely chop the fresh parsley and fresh dill. Set the chopped herbs aside.

    🌿fresh parsley
    🌿fresh dill
    🔪chef's knife
    🪵cutting board

  10. Step 10/15

    Whisk the 3 eggs with 50 ml heavy cream in a mixing bowl.

    🥚eggs
    🥛heavy cream
    🥣mixing bowl
    🥄whisk
    🥛measuring jug

  11. Step 11/15

    Crumble in the 30 g feta cheese. Stir in the chopped parsley and dill.

    🧀feta cheese
    🌿fresh parsley
    🌿fresh dill
    🥣mixing bowl
    🍴fork

  12. Step 12/15

    Pour the egg mixture into the pre-baked potato crust. Spread the filling evenly.

    🍰9-inch tart pan
    🥣mixing bowl

  13. Step 13/15

    Slice the beefsteak tomato into thin rounds. Arrange the slices over the filling.

    🍅beefsteak tomato
    🔪chef's knife
    🪵cutting board
    🍰9-inch tart pan

  14. Step 14/15

    Lightly season the tomato slices with salt. Bake the quiche for 30 minutes at 180°C (350°F).

    🧂salt
    🍰9-inch tart pan

  15. Step 15/15

    Rest the quiche in its pan for 5 to 10 minutes. Unmold and serve warm.

    🍰9-inch tart pan

Composition

Ingredients

Types

Seasonings, Eggs

Ingredients

Cooked mashed potatoes, Flour, Comté cheese, Salt, Pepper, Butter, Eggs, Liquid cream, Feta, Fresh herbs, Beef heart tomato

Notes

Cooked mashed potatoes (mashed), Comté cheese (grated), Butter (melted, or oil, for greasing the dish), Feta (crumbled), Fresh herbs (parsley, dill, chopped), Beef heart tomato (sliced)

Allergens

Eggs

Dietetics

Dietary regimen

to inform

Calories

310 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 35g, Fat: 14g, Fiber: 3.5g, Sugars: 4.5g

Nutritional Information

Minerals

Calcium: 235mg, Potassium: 500mg, Iron: 2.1mg, Sodium: 420mg

Vitamins

Vitamin A: 180µg, Vitamin C: 20mg, Vitamin D: 1.1µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, fork, rolling pin, 9-inch tart pan, pastry brush, chef's knife, cutting board, whisk, measuring jug

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Brunch, Picnic

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Crispy, Flaky, Juicy

Flavors

Savory, Cheesy, Tangy, Herbaceous, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Keep at or below 4°C (40°F)), freezer : 2 months (Cool completely before freezing,Wrap individual slices tightly,Store in a freezer-safe airtight container)