Tomato quiche with basil

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A light quiche with ricotta and tasty sweet tomatoes




 Preheat the oven to 190 degrees. Line a pie or quiche tin with the puff pastry. Beat the eggs with the Italian herbs, pepper, salt and ricotta. Pour the mixture into the lined mould. Cut the tomatoes in half and place cut-side up in the ricotta mixture.

 Sprinkle with some pine nuts. Bake the cake in the oven for about 50 minutes. Garnish with some fresh basil before serving.
 Tip: also replace the tomatoes with cherry tomatoes.

Source: Leukerecepten by leukerecepten-nl.
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