Quiche With Tomatoes
Nathalie
People: 2
55 min

Ingredients

0.5
Broccoli
1.5
Carrot
90 grams
Cashews
2 tsp
Cayenne Pepper
1.5
Chili Pepper
4 Egg
Eggs
4 Clove
Garlic
2 tbsp
Lemon
1.5 tbsp
Olive Oil
1
Onion
4 tbsp
Parsley
30 grams
Peanut Butter
1
Red Bell Pepper
6 grams
Thyme
1
Tomatoes
1
Yellow Bell Pepper

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Prep

  1. Wash and cut your broccoli and tomatoes so that they all are a similar size.
  2. Finely chop your carrot, chili pepper, garlic, onion, parsley, red bell pepper and yellow bell pepper.
  3. Cut and squeeze your lemon so you can use the juice later.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan, add carrot, chili pepper, garlic, onion, red bell pepper and yellow bell pepper, cayenne pepper and thyme and fry at a lower temperature for several minutes.
  3. Turn up the heat to medium and add Broccoli to your pan and fry for 5 minutes.Finally, add Tomatoes and fry for 5 extra minutes.

Finishing Touches

  1. Mix and whisk your eggs, lemon, olive oil and peanut butter together. Add salt and pepper to taste.
  2. Place your broccoli, carrot, chili pepper, onion, red bell pepper, tomatoes and yellow bell pepper into your pie crust, then pour your egg mixture on top.
  3. Bake in your oven for 40 minutes at 200°C (400°F) or until top is golden brown.
  4. Add Cashews and Parsley on top.