45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 10 persons
Weight Per Serving: 81g
Price Per Serving: 0.57$
125kcal
Nutrition
Calories: 125kcal
Protein: 14.08%
Fat: 42.54%
Carbs: 43.38%
Ingredients
- 1 cup breadcrumbs fine
- 2 tablespoons wine dry white
- 2 eggs beaten
- 0.5 cup feta cheese crumbled
- 1 tablespoon optional: dill fresh chopped
- 3 tablespoons parsley fresh chopped
- 1 tablespoon tarragon fresh chopped
- 10 servings pepper black to taste
- 2 leek sliced into rings
- 1 plum tomatoes thinly sliced
- 1 onion red chopped
- 2 tablespoons vegetable oil
- 1 onion yellow chopped
Equipment
- frying pan
- oven
- mixing bowl
- tart form
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet.
- Add the yellow and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks.
- Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp.
- Remove from heat.
- In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. Stir in the onion mixture.
- Oil a 10 inch tart pan, and line the bottom generously with bread crumbs.
- Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center.
- Sprinkle a light layer of bread crumbs over the entire top.
- Bake for 40 to 45 minutes, or until the mixture is set and the top is golden.
- Let stand for 10 minutes, then cut into wedges and serve.
Nutrition Facts
Properties
Nutrition Score
7.7673912929452%
Flavonoids
Nutrients percent of daily need