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Tuscany quiche with tomatoes and zucchini


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.

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.


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