Tomato quiche

Name: Tomato quiche
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 90 g Butter; 5 Eggs (size M); 4 Stem(s) Basil; 160 g yellow and red cherry tomatoes; 250 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Flour
7-10 Tbsp Salt
90 g Butter
5 Eggs (size M)
4 Stem(s) Basil
160 g yellow and red cherry tomatoes
250 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Put flour, 1/4 teaspoon of salt, butter in pieces and 1 egg in a bowl. Knead quickly to a smooth dough and cover and chill for about 30 minutes. Wash the basil and dab dry.
2
Put 1 stalk of basil aside for garnishing. Pluck the remaining basil leaves from the stems. Pluck 7 tomatoes with stalk from the panicle, wash and dab dry. Pluck the remaining tomatoes without stalk from the panicle, wash and pat dry.
3
Whisk 4 eggs and cream thoroughly, season to taste with salt, pepper and nutmeg. Roll out the dough into a circle (approx. 30 cm Ø) on a floured work surface. Place in a greased tart tin (26 cm Ø) sprinkled with flour, press the edge lightly.
4
Cut off any excess dough. Spread tomatoes without stalk in the form. Pour egg-cream into the mould. Put the tomatoes with the stalk upwards. Spread basil leaves on the egg-cream. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes until golden brown.
5
Remove the quiche, allow to cool briefly and garnish with basil.