Tomato-basil quiche

Name: Tomato-basil quiche
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 300 g TK-sheet pastry; 300 g cherry tomatoes; 1 collar Basil; 1 Shallot or small onion; 250 g Schmand; 4 Eggs; 7-10 Tbsp salt, pepper; 7-10 Tbsp Flour; 1-2 TABLESPOONS Breadcrumbs; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

300 g TK-sheet pastry
300 g cherry tomatoes
1 collar Basil
1 Shallot or small onion
250 g Schmand
4 Eggs
7-10 Tbsp salt, pepper
7-10 Tbsp Flour
1-2 TABLESPOONS Breadcrumbs
baking paper

Directions

1
Defrost the puff pastry. Wash the tomatoes, dab dry. Wash basil, shake dry. Remove the leaves and cut into strips, except for a few for garnishing. Peel and finely dice the shallot. Mix sour cream, eggs, shallot and basil strips. Season with salt and pepper
2
Line a tart mould with removable base (26 cm Ø) with baking paper. Place the slices of dough on top of each other and roll out round on a little flour (approx. 34 cm Ø). Put the dough into the tin. Prick the base several times with a fork. Sprinkle with breadcrumbs. Spread the tomatoes on top and pour the custard over it
3
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes. Finely chop the rest of the basil and sprinkle on top
4
Drink: cool wine spritzer