Main courses

Tuscany quiche with tomatoes and zucchini

Name: Tuscany quiche with tomatoes and zucchini
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: For 6 servings
Ingredients: 250 g spelt flour; 2 tbsp Rapunzel Polenta maize semolina; 1 tsp baking powder; ½ tsp Rapunzel sea salt, Atlantic; 125 g soft margarine; 1 onion, diced; 1 clove of garlic, chopped; 2 spring onions; 2 tbs Rapunzel olive oil mild, extra virgin; 1 large zucchini grated (leave a few thin slices for decoration on top); 1 large tomato, diced; 2 tbs Rapunzel capers in brine; 2 tbs Rapunzel olives Kalamata violet, pitted in brine; 2 tbs parsley, chopped; 2 glasses of Rapunzel tomato sauce Tuscany; 2 tbs Rapunzel tomato paste 22 %; 4 tbsp flour to thicken

Justina und Livi

100 Min.

For 6 servings

Vegan

Info

Perptime 60 Min.
Baketime 40 Min.

Ingredients

Portions

For the dough:

250 g spelt flour
2 Polenta maize semolina, demeter
1 tsp baking powder
1 Atlantic sea salt fine
125 g soft margarine

For the filling:

1 onion, diced
1 clove of garlic, chopped
2 spring onions
2 Olive oil extra virgin
1 large zucchini grated (leave a few thin slices for decoration on top)
1 large tomato, diced
2 Capers in brine
2 Kalamata olives violet, pitted in brine
2 tbs parsley, chopped
2 Tomato sauce Toskana
2 Tomato paste 22%
4 tbsp flour to thicken

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Quiche dough:

Knead all the ingredients for the dough together well, wrap in cling film, and place in the fridge for about 30 minutes. In the meantime prepare the filling.

The filling:

Cut the onion, garlic and spring onion into small pieces and sauté with olive oil. Coarsely grate the zucchini, cut the tomatoes into small pieces, and add to the pan, sauté for another 3 minutes. Add the chopped capers, olives and parsley. Add the tomato sauce and the tomato paste and gradually stir in the flour and boil the sauce until the liquid reduces.

Roll out the dough and add in a springform pan of approx. 26 cm. Leave a border about 3-4 cm high. Add the filling and spread the zucchini and tomato slices on top. Bake for ca. 40 minutes. Finally, top with some parsley and enjoy warm.