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Cheese quiche with tomato
Hearty cake with bluefin cheese, broccoli and tomato.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Line the shape with the thawed dough. Halve the tomatoes and divide them over the shape with the cutting edge facing up.
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Beat the eggs with the whipped cream. Mix in the cheese, rosemary and pepper and salt and pour over the tomatoes.
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Bake the quiche in 35-40 min. Golden brown and done.
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Cut the broccoli into florets and cook in 4 minutes until al dente. Serve at the quiche.
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Nutrition
725Calories
Sodium26% DV630mg
Fat86% DV56g
Protein42% DV21g
Carbs10% DV31g
Fiber24% DV6g
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