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Captain Jeff Marchant
Stéphane reynaud's provençal cake
Quiche of zucchini, eggplant, tomato and olives
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the onion and cut it fine. Cut the zucchini and eggplant into small cubes.
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Smother all vegetables, the cherryto and sundried to olive oil and keep them crispy.
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Pick the basil leaves from the stalks, roll them through olive oil and remove the olives.
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Roll out the dough on a baking sheet covered with parchment paper, cover the dough with the vegetables and sprinkle with the fleur de sel and pepper.
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Bake the cake in the oven for 30 minutes.
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Nutrition
240Calories
Sodium23% DV550mg
Fat23% DV15g
Protein8% DV4g
Carbs7% DV21g
Fiber12% DV3g
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