800g baby tomatoes
2 garlic cloves
Fresh thyme
2 tbsp of stevia
Olive oil
Pinch of salt & pepper
10g fresh basil leaves
1 Brie cheese of choice
100g of roasted pine nuts
350ml cream
3 eggs
Parmesan for topping
Nutritional Info:
Servings: 1
Total Fat 322 g
Sodium 2335 mg
Potassium 4017 mg
Total Carbohydrate 159 g
Dietary Fiber 38 g
Sugars 38 g
Protein 148 g
2 garlic cloves
Fresh thyme
2 tbsp of stevia
Olive oil
Pinch of salt & pepper
10g fresh basil leaves
1 Brie cheese of choice
100g of roasted pine nuts
350ml cream
3 eggs
Parmesan for topping
- Preheat your oven to 180°C.
- In the mean time, get cracking on making your crust. Put all the ingredients into a food processor and mix until it all comes together in a ball. Wrap this up and place it in the fridge for 30 minutes.
- Put the tomatoes, garlic cloves, thyme, sugar, olive oil, salt and pepper in a baking tray and roast them in the oven until the tomatoes start to burst and are nicely roasted, then set them aside to cool.
- Line your quiche tin with your pastry dough while the tomatoes are cooling.
- Put the lined tin in the fridge for 30 minutes before baking. To make the filling, mix the roasted tomatoes with fresh basil, pine nuts and chunks of Brie cheese.
- Beat the eggs with a hand blender and mix in the cream. Spoon the tomato and Brie filling into the lined quiche tin and pour the egg and cream mixture over that.
- Now bake in the oven for an hour until the egg has set and the quiche filling has browned on the top.
- Sprinkle the top of the quiche generously with Parmesan and you’re good to go. We served our country quiche with a rocket, pine nuts and Parmesan shavings salad.
Nutritional Info:
Servings: 1
Total Fat 322 g
Sodium 2335 mg
Potassium 4017 mg
Total Carbohydrate 159 g
Dietary Fiber 38 g
Sugars 38 g
Protein 148 g