Tomato Leek Quiche Recipe

Ingredients

( for 4 people )

5 large tomatoes
2 zucchini
350 ml İçim Milk
4 pieces of phyllo dough
3 eggs, beaten
1 medium leek, finely cut into rings
1-2 leaves basil, chopped
Extra virgin olive oil
Salt

Preparation

Separate the peel parts of the zucchini and cut them into long strips. Cut the strips you have obtained into cubes. Cut the tomatoes in half and salt them, put them in a bowl with the cut surface down so that the juice drains. Put the leek in the pan and fry it with a tablespoon of olive oil. Add salt. Add the zucchini and fry for a few more minutes. Cut the dough into squares with a side of 25 cm.

Grease a baking dish with a side of 22 cm and place it in the bowl so that the dough rolls hang from the edges. Dry the tomatoes with towel paper and place them on top of the phyllo dough with the cut surface up. Place the zucchini with leeks around it.

Mix it with Drinking Milk, beaten eggs, basil and a pinch of salt. Pour this mixture over the top of the tomato phyllo pastry. Bake in the oven at 180 degrees for 40 minutes.