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

🧈

5 g

Butter

🥚

3 large eggs

Eggs

🥛

50 ml

Liquid cream

🧀

30 g

Feta cheese

🌿

1 handful

Fresh herbs

🥩

1 large tomato

Beef heart tomato

  1. Preheat

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

  2. Place
    • cooked potatoes

    Place the 350 g cooked potatoes in a mixing bowl and mash them until smooth.

  3. Mix
    • cooked potatoes
    • wheat flour
    • grated Comté cheese

    Mix the mashed potatoes with 75 g wheat flour and 50 g grated Comté cheese.

  4. Season
    • salt

    Season the dough with salt and black pepper, then shape it into a ball.

  5. Brush
    • melted butter

    Brush the pie dish with 5 g melted butter.

  6. Roll
    • Cooked mashed potatoes

    Roll out the potato dough gently and press it evenly into the greased pie dish.

  7. Bake
    • Cooked mashed potatoes

    Bake the empty potato crust for 15 minutes at 180°C (350°F), if a firmer crust is desired.

  8. Crack
    • eggs
    • heavy cream

    Crack the 3 eggs into a mixing bowl and whisk them with 50 ml heavy cream.

  9. Crumble
    • feta cheese
    • fresh parsley

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

  10. Pour
    • Cooked mashed potatoes
    • Eggs
    • Liquid cream

    Pour the egg mixture into the potato crust.

  11. Slice
    • beefsteak tomato

    Slice the beefsteak tomato and arrange the slices over the filling.

  12. Bake
    • salt

    Season the tomato lightly with salt, then bake the quiche for 30 minutes at 180°C (350°F).

  13. Rest

    Rest the baked quiche for 5 to 10 minutes before removing it from the pie dish.

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

🧈

5 g

Butter

🥚

3 large eggs

Eggs

🥛

50 ml

Liquid cream

🧀

30 g

Feta cheese

🌿

1 handful

Fresh herbs

🥩

1 large tomato

Beef heart tomato

Preparation Steps

  1. Step 1/13

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

  2. Step 2/13

    Place the 350 g cooked potatoes in a mixing bowl and mash them until smooth.

    🥔cooked potatoes
    🥣mixing bowl
    🍴fork

  3. Step 3/13

    Mix the mashed potatoes with 75 g wheat flour and 50 g grated Comté cheese.

    🥔cooked potatoes
    🌾wheat flour
    🧀grated Comté cheese
    🥣mixing bowl
    🍴fork

  4. Step 4/13

    Season the dough with salt and black pepper, then shape it into a ball.

    🧂salt
    ⚫black pepper
    🥣mixing bowl

  5. Step 5/13

    Brush the pie dish with 5 g melted butter.

    🧈melted butter
    🍰pie dish
    🖌️pastry brush

  6. Step 6/13

    Roll out the potato dough gently and press it evenly into the greased pie dish.

    🥖rolling pin
    🍰pie dish

  7. Step 7/13

    Bake the empty potato crust for 15 minutes at 180°C (350°F), if a firmer crust is desired.

    🍰pie dish

  8. Step 8/13

    Crack the 3 eggs into a mixing bowl and whisk them with 50 ml heavy cream.

    🥚eggs
    🥛heavy cream
    🥣mixing bowl
    🍴fork
    🥛measuring jug

  9. Step 9/13

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

    🧀feta cheese
    🌿fresh parsley
    🌿fresh dill
    🥣mixing bowl
    🍴fork
    🔪knife
    🪵cutting board

  10. Step 10/13

    Pour the egg mixture into the potato crust.

    🍰pie dish
    🥣mixing bowl

  11. Step 11/13

    Slice the beefsteak tomato and arrange the slices over the filling.

    🍅beefsteak tomato
    🔪knife
    🪵cutting board
    🍰pie dish

  12. Step 12/13

    Season the tomato lightly with salt, then bake the quiche for 30 minutes at 180°C (350°F).

    🧂salt
    🍰pie dish

  13. Step 13/13

    Rest the baked quiche for 5 to 10 minutes before removing it from the pie dish.

    🍰pie dish

Composition

Ingredients

Types

Seasonings, Eggs, Dairy, Cheese

Ingredients

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

Notes

Cooked mashed potatoes (cooked and mashed), Comté cheese (grated), Butter (melted, for greasing the tart dish, or use oil), Feta cheese (crumbled), Fresh herbs (parsley, dill)

Allergens

Egg, Milk

Dietetics

Dietary regimen

to inform

Calories

290 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 26g, Fat: 16g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 230mg, Potassium: 440mg, Iron: 1.8mg, Sodium: 410mg

Vitamins

Vitamin A: 170µg, Vitamin C: 18mg, Vitamin D: 1.2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, fork, rolling pin, pie dish, pastry brush, knife, cutting board, 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, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crisp, Tender, Creamy, Juicy

Flavors

Savory, Tangy, Cheesy, Herbaceous, Tomato-forward

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 (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual portions tightly,Freeze after cooling completely)