Tuscany quiche with tomatoes and zucchini

Details

1 h

40 min

vegan

Justina
(Wilhelm Studio)

Ingredients

For 6 servings
For the dough:

250 g spelt flour
2 tbsp Rapunzel Polenta maize semolina
1 tsp baking powder
½ tsp Rapunzel sea salt, Atlantic
125 g soft margarine

For the filling:

1 onion, diced
1 clove of garlic, chopped
2 spring onions
2 tbs Rapunzel olive oil mild, extra virgin
1 large zucchini grated (leave a few thin slices for decoration on top)
1 large tomato, diced
2 tbs Rapunzel capers in brine
2 tbs Rapunzel olives Kalamata violet, pitted in brine
2 tbs parsley, chopped
2 glasses of Rapunzel tomato sauce Tuscany
2 tbs Rapunzel tomato paste 22 %
4 tbsp flour to thicken
1 large tomato, thinly sliced

Details

1 h

40 min

vegan

Justina
(Wilhelm Studio)

Tuscany quiche with tomatoes and zucchini

Method

Quiche dough:

Knead all the ingredients for the dough together well, wrap in cling film, and place in the fridge for about 30 minutes. In the meantime prepare the filling.

The filling:

Cut the onion, garlic and spring onion into small pieces and sauté with olive oil. Coarsely grate the zucchini, cut the tomatoes into small pieces, and add to the pan, sauté for another 3 minutes. Add the chopped capers, olives and parsley. Add the tomato sauce and the tomato paste and gradually stir in the flour and boil the sauce until the liquid reduces.

Roll out the dough and add in a springform pan of approx. 26 cm. Leave a border about 3-4 cm high. Add the filling and spread the zucchini and tomato slices on top. Bake for ca. 40 minutes. Finally, top with some parsley and enjoy warm.