Tomato quiche with Parma ham

Name: Tomato quiche with Parma ham
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g Flour; 30 g grated parmesan cheese; 7-10 Tbsp Salt; 100 g Butter; 4 Eggs (size M); 750 g cherry tomatoes; 200 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TEASPOON dried basil; 6 discs Parma ham; 7-10 Tbsp Basil; 7-10 Tbsp Flour; 7-10 Tbsp parchment paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Flour
30 g grated parmesan cheese
7-10 Tbsp Salt
100 g Butter
4 Eggs (size M)
750 g cherry tomatoes
200 g Schmand
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TEASPOON dried basil
6 discs Parma ham
7-10 Tbsp Basil
7-10 Tbsp Flour
7-10 Tbsp parchment paper

Directions

1
Put flour, parmesan, some salt, butter in pieces and 1 egg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover the dough and put it in a cool place for about 30 minutes. Wash the tomatoes, dab dry and cut some in half. Whisk 3 eggs and sour cream and season with salt, pepper and nutmeg. Stir basil into the egg sour cream. Line a tart mould (20 cm Ø) with parchment paper.
2
Roll out the dough on a floured work surface (approx. 24 cm Ø) and line the tarteform with it. Add the tomatoes. Spread ham in between. Pour the egg sour cream over it. Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Remove quiche from oven and garnish with basil
3
20 minutes waiting time