Tomato and herb quiches

Name: Tomato and herb quiches
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Branch rosemary; 1 Pot of basil; 1-2 Garlic cloves; 150 g Whipped cream; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS grated parmesan cheese; 400 g yellow and red cherry tomatoes; 1 Turkish dough sheet (Yufka; approx. 125 g; 60-70 cm Ø)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Branch rosemary
1 Pot of basil
1-2 Garlic cloves
150 g Whipped cream
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS grated parmesan cheese
400 g yellow and red cherry tomatoes
1 Turkish dough sheet (Yufka; approx. 125 g; 60-70 cm Ø)

Directions

1
Wash herbs. Strip rosemary needles from the branch. Pluck the basil leaves. Peel garlic and press it through a garlic press. Puree herbs, garlic and 75 g cream. Whip with eggs and remaining cream.
2
Season with salt and pepper, stir in parmesan. Wash and clean the tomatoes. Cut the dough into shape or tear it carefully so that several layers of dough fit into a casserole dish (approx. 15 x 25 cm), one on top of the other and 3-5 cm high. Pour in herbal cream. Fill in tomatoes in rows, sorted by colour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes