Pepper tomato quiche
Broccoli quiche
- 250 GRAM PUFF PASTRY
- 4 TOMATOES, peeled and cut
- 4 RED SWEET PEPPERS
- 2 CLOVES GARLIC, mashed
- 1 TBSP THYME
- 4 EGG YOLKS
- 1 TBSP VINEGAR
- 3 TBSP OLIVE OIL
- 1/2 TBSP PAPRIKA POWDER
- 1 TIN ANCHOVIES
- 250 GRAM PUFF PASTRY
- 5 TOMATOES, peeled and cut
- 500 GRAM BROCCOLI, cut
- 100 GRAM CHEESE, in cubes
- 1 CUP YOGURT
- 4 EGGS
- 50 GRAM ALMONDS, chopped
- 1/2 TBSP OREGANO
- 10 OLIVES
- 1 ONION, chopped
Roll out the puff pastry to a circle and cover a round oven dish with it. Put the red peppers in the oven at 225 degrees Celsius and watch closely; when the skin turns black, take them out en peel the skin off. Puree them, together with the tomatoes, the anchovies and the garlic, in the food processor. Add the thyme, the vinegar, the oil, the egg yolks and the paprika powder and stir well. Put the form with only dough in the oven at 200 degrees Celsius for 15 minutes, then pour in the pepper tomato mixture and bake 20 more minutes.
Roll out the puff pastry to a circle and cover a round oven dish with it. Cook the broccoli 5 minutes. Fry the onions 5 minutes, add the tomatoes and fry 3 minutes more. Add the broccoli, the oregano and the cheese. Put this mixture in the oven dish. Mix the yogurt with the eggs, pour on the broccoli. Put the olives and the almonds on top. Bake 40 minutes at 200 degrees Celsius.
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