Tomato quiche with chives-egg milk and ricotta

Name: Tomato quiche with chives-egg milk and ricotta
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 90 g Butter; 5 Eggs (size M); 300-350 g cherry tomatoes; 1/4 collar Chives; 200 g Ricotta cheese; 5 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Flour; 7-10 Tbsp Flour and fat

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

150 g Flour
7-10 Tbsp Salt
90 g Butter
5 Eggs (size M)
300-350 g cherry tomatoes
1/4 collar Chives
200 g Ricotta cheese
5 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Flour
7-10 Tbsp Flour and fat

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 and halve the tomatoes. Roll out the dough on a floured work surface to a circle (approx. 29 cm Ø). Place in a greased tart tin (26 cm Ø) sprinkled with flour, press the edge lightly. Cut off any excess dough.
2
Wash the chives, shake dry and cut the lower part into small rolls. Mix the ricotta, 4 eggs, chives and milk and season to taste with salt, pepper and nutmeg. Pour the ricotta mixture into the tart tin, spread halved tomatoes on top. Bake the quiche in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes until golden brown. Remove the quiche, let it cool down briefly and garnish with chives
3
Waiting time approx. 30 minutes