Tomato quiche with bacon

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 5
  • 200 g Flour
  • 5 Eggs (Gr. M)
  • 100 g cold butter/margarine
  • 7-10 Tbsp salt, white pepper
  • 10 (approx. 600 g; e.g. bottled tomatoes) medium-sized tomatoes
  • 75 g streaky smoked bacon
  • 1 bunch/pot of basil
  • 75 g Fresh cream
  • 1/2 TEASPOON dried rosemary

Directions

  1. 1

    Knead flour, 1 egg, fat in pieces and a little salt to a smooth dough. Cover and chill for about 30 minutes.

  2. 2

    Scratch tomatoes crosswise, blanch, peel the skin. Cut tomatoes in half

  3. 3

    Finely dice the bacon. In a pan without fat crisply leave out. Wash basil, shake dry and chop finely except for a little bit. Mix 4 eggs and crème fraîche, season. Stir in rosemary and chopped basil

  4. 4

    Roll out the dough about 3 cm larger than the form (about 28 cm long). Put it in and press it up at the edge. Spread the tomatoes on top. Pour egg-cream over it. Sprinkle with bacon. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes. Garnish with remaining basil

Nutrition Facts

KCAL
460 kcal
CARBS
28 g
FATS
32 g
PROTEINS
12 g