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Athenesia Faggins
Ratatouille quiche with tuna
French savory pie, oven, with paprika, zucchini, eggplant, red onions, garlic, tuna, grated cheese, eggs and milk.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the peppers, zucchini and aubergine into approximately equal strips of about 3 cm.
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Chop the onion. Chop the garlic coarsely.
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Heat the oil in a stirring fruit the onion and garlic 1 min.
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Add the vegetables and stir-fry for 10 minutes on medium heat. Add pepper and salt to taste.
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Scoop the tuna through it and turn off the heat.
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Put the slices of dough together and knead them into a ball.
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Roll out the dough on a floured surface with a round piece of approx. 35 cm diameter.
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Line the spring form with it and leave some dough hanging over the edge.
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Prick the dough base with a fork and sprinkle some cheese over it.
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Beat the eggs with the milk. Stir the rest of the cheese through the egg mixture, add some pepper and salt.
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Spoon the vegetable tuna mixture into the mold and pour the egg mixture over it (leave a bit).
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Fold the overhanging dough edges loosely over the filling and brush with the rest of the egg mixture. Fry the quiche in about 35 minutes until golden brown and done.
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Nutrition
615Calories
Sodium39% DV940mg
Fat46% DV30g
Protein80% DV40g
Carbs14% DV41g
Fiber16% DV4g
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