Tomato quiche

Name: Tomato quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g Flour; 5 Eggs (size M); 100 g Butter or margarine; 7-10 Tbsp Salt; 600 g medium-sized tomatoes; 75 g streaky smoked bacon; 1 potty Basil; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp Pepper; 1/2 TEASPOON dried rosemary

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g Flour
5 Eggs (size M)
100 g Butter or margarine
7-10 Tbsp Salt
600 g medium-sized tomatoes
75 g streaky smoked bacon
1 potty Basil
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp Pepper
1/2 TEASPOON dried rosemary

Directions

1
Knead the flour, 1 egg, fat and a little salt into a smooth dough and chill for 30 minutes. In the meantime, put tomatoes briefly in boiling water, take them out, rinse with cold water and peel the skin.
2
Cut the tomatoes in half. Cut the bacon into cubes and drain in a pan. Wash the basil, put some aside for garnishing, chop the rest. Mix remaining eggs and crème fraiche. Season with salt and pepper.
3
Stir the chopped basil and rosemary into the egg milk. Roll out the dough to the size of the oval quiche tin and line the tin with it. Spread the tomatoes on top. Pour egg milk over it. Sprinkle with bacon.
4
Bake the tomato quiche in the oven (electric oven: 200 °C/ gas: level 3) for 50-60 minutes. Garnish with basil.