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Tomato and Vegetable Quiche
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- 40 g butter, diced, frozen for 20 minutes, plus extra for greasing
- 150 g wholemeal flour
- 2 Tbsp water, ice cold
- 1 pinch fine sea salt
- 1 garlic clove
- 60 g onions, quartered
- 50 g red peppers, cut in pieces
- 25 g olive oil
- 70 g courgettes, cut in pieces (1 cm)
- 50 g frozen green peas
- 50 g leeks, sliced (1 cm)
- 50 g grated mozzarella
- 10 cherry tomatoes, halved
- 120 g soy cream
- 2 large eggs
- 2 pinches fine sea salt, or to taste
- 2 pinches ground black pepper, or to taste
- 2 pinches ground nutmeg, or to taste
- ¼ tsp dried oregano
- 8 - 10 fresh basil leaves, to taste, for serving
- per 1 portion
- 1148 kJ / 274 kcal
- 8.2 g
- 20.5 g
- 17.7 g