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Baked Seafood Quiche with Tomato Puree
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Ingredients
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(Serves 4)
50g freshly shaved parmesan
900g continental style cottage cheese
4 tbsp plain flour
8 eggs, separated
Juice and ring of 3 lemons
800g Austrimi Seafood Highlighter®, lightly forked
Salt
20 g butter
4 tbsp breadcrumbs
Sauce
3 tbsp olive oil
3 cloves garlic, peeled and crushed
2 large onions, peeled and diced
1/2bunch fresh basil
800g peeled tomatoes
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Method
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Beat together cheeses, flour, egg yolks and lemon until smooth. Fold in highlighter®. Beat egg whites and salt until stiff peaks form. Fold into cheese base carefully but thoroughly. Divide mixture and pour into 2 x 20cm springform pans which have been buttered and sprinkled over the base and sides with breadcrumbs. Bake at 170 degrees celsius for one hour or until set. Allow to cool slightly in pans.
Heat olive oil and saute garlic and onion until translucent. Add basil and tomatoes and warm through. Puree sauce ingredients and return to the pan. Serve quiche with tomato puree and pan fried vegetable.
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