Tomato quiche

Ingredients

Directions

1. 1

   Mix flour, baking powder and 1/2 teaspoon salt in a bowl. Add 125 g butter in pieces, 1 egg and 2-3 tablespoons of water and knead with the dough hooks of the hand mixer. Finally, knead quickly with cool hands to a smooth short pastry, wrap in foil and put in a cool place for about 1 hour. In the meantime peel the vegetable onion and cut it into slices. Heat the remaining butter in a pan and fry the onions briefly while turning.

2. 2

   Let them cool down. Wash the tomatoes, dab dry and cut in half. Wash parsley and basil, dab dry and chop except for a little bit for garnishing. Mix cream cheese, cream, remaining eggs and herbs. Season with salt and pepper. Roll out the short pastry on a floured work surface to a circle (32-34 cm Ø) and line a greased quiche dish (28 cm Ø) sprinkled with breadcrumbs. Cut off any excess dough. Prick the bottom of the pastry several times with a fork and cover with tomatoes and onions. Pour the herb cream cheese mixture over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes.

3. 3

   Roll out the short pastry on a floured work surface to a circle (32-34 cm Ø) and line a greased quiche dish (28 cm Ø) sprinkled with breadcrumbs. Cut off any excess dough. Prick the bottom of the pastry several times with a fork and cover with tomatoes and onions. Pour the herb cream cheese mixture over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. Serve garnished with fresh herbs. Makes approx. 12 pieces