Filter
Reset
Sort ByRelevance
Captain Jeff Marchant
Stéphane reynaud's provençal cake
Quiche of zucchini, eggplant, tomato and olives
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Peel the onion and cut it fine. Cut the zucchini and eggplant into small cubes.
-
Smother all vegetables, the cherryto and sundried to olive oil and keep them crispy.
-
Pick the basil leaves from the stalks, roll them through olive oil and remove the olives.
-
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.
-
Bake the cake in the oven for 30 minutes.
Blogs that might be interesting
-
50 minLunchbrown bread mix, white bread mix, butter, margarine, creme fraiche, egg, Brie, cashew nut, Broccoli, honey, young cheese,broccoli brie pie with nuts -
15 minLunchEggs, Japanese soy sauce, butter, brown casino bread, sushi nori sheets, mayonnaise, smoked salmon, cucumber, cress,nori club sandwich with salmon and scrambled eggs -
15 minLunchchickpeas (150 g), Red pepper, black olives without pit, leaf parsley, lemon juice, young leaf lettuce, cherryto, sweet pointed pepper, feta,chickpea salad with paprika -
30 minLunchmixed mushrooms, oyster mushrooms, olive oil, thyme, salt and pepper, eggs (M),tortilla with mushrooms
Nutrition
240Calories
Sodium23% DV550mg
Fat23% DV15g
Protein8% DV4g
Carbs7% DV21g
Fiber12% DV3g
Loved it