Mozzarella, onion and tomato quiche

Name: Mozzarella, onion and tomato quiche
Ingredients: 1 package puff pastry; 1 mozzarella (125 g); 1 medium tomato (150 g); 1 medium onion (150 g); 2 eggs; 100 g sour cream; 100 ml milk; 1 tablespoon flour; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon dried basil

Appetizers - Mozzarella, onion and tomato quiche by Elena D. - Recipia

Mozzarella, onion and tomato quiche can be served warm or cold, with the filling set and the vegetables still visible. Puff pastry makes the base, while the eggs, sour cream and milk bake into a soft layer, with mozzarella tucked among the slices. I prefer it cold, cut into narrow slices, when the filling sits neatly between the layers of puff pastry. Prep: 15 minutes. Cook: 40 minutes. Total time: 55 minutes. Servings: 4. About 610 kcal and 18 g protein per serving.

Ingredients

1 package puff pastry
1 mozzarella (125 g)
1 medium tomato (150 g)
1 medium onion (150 g)
2 eggs
100 g sour cream
100 ml milk
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon dried basil

Preparation

1. Preheat the oven to 180 °C. Unroll the puff pastry and place it in a baking pan lined with parchment paper. Bake for 10 minutes, just until the surface dries slightly. 2. Cut the mozzarella into small pieces. Wash the tomato and onion; slice the tomato, and peel the onion and cut it into rings. 3. Mix the eggs with the sour cream, milk, flour, 1 teaspoon salt, 1/2 teaspoon ground pepper and dried basil. 4. Pour the mixture over the puff pastry. Arrange the mozzarella, tomato slices and onion on top. Bake for 30 minutes at 180 °C, until the filling has set and is lightly browned.

Notes

Keep any leftover slices in an airtight container in the fridge for up to 3 days; they can be eaten cold, without reheating. For a gluten-free version, use one package of gluten-free puff pastry; the quiche remains vegetarian, but contains dairy and eggs. A meaty tomato with few seeds releases less juice than a very juicy one, and thin slices soften evenly. If the mozzarella is fresh and packed in whey, drain it well and pat it dry before cutting, so it does not add liquid to the filling. Thin onion rings soften better than thick ones and do not stay firm in the middle. Puff pastry can vary in thickness; if it is very thin, check the base at the end of the 10 minutes so it does not brown too much. In texture, it is a little like a baked omelet, but each serving also has a crisp puff pastry edge. I serve it with a simple green salad, without a heavy dressing.