Tomato quiche
Our fine tomato quiche with goat’s cheese is the best recipe for summer: colorful tomatoes, fresh basil and an aromatic cheese cream. This is what France tastes like!
INGREDIENTS
FOR THE SHORTCRUISING PASTRY
250 g wheat flour (type 550)
150 g cold butter and a little butter for greasing the mold
1 egg (size M)
1 tbsp cold water
½ tsp salt
a little flour for rolling out
FOR THE TOPPING
150 g goat’s cream cheese
2 eggs (size M)
100 ml cream
salt and pepper
500 g colorful tomatoes
a little fresh basil
PREPARATION
1. For the shortcrust pastry, sift the flour into a bowl, cut the butter into cubes and add it. Rub everything together with your hands until it reaches a sandy consistency. Beat the egg into the bowl, add water and salt and knead everything thoroughly to form a smooth dough. Wrap in foil and chill for at least 30 minutes.
2. Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Grease a quiche dish (ø 26 cm) and dust with flour. Roll out the shortcrust pastry on a floured work surface to form a circle about 4-5 mm thick. Carefully place in the dish and press down, pulling up at the edge. If necessary, cut off the protruding edge with a sharp knife. Prick the quiche base several times with a fork and pre-bake in the hot oven for about 10 minutes. Remove and allow to cool briefly.
3. For the filling, mix the goat’s cheese thoroughly in a bowl with the eggs and cream. Season everything well with salt and pepper. Wash the tomatoes, remove the stalk and cut into slices or halves depending on size and preference. Wash the basil, shake it dry and pluck the leaves from the stems.
4. Pour the goat’s cheese cream onto the tart base. Spread the tomatoes on top with the cut side facing up, pressing them down gently. Bake the quiche in the hot oven for about 35-40 minutes until the dough is golden brown and the icing has set. Remove from the oven, let cool and garnish with the basil leaves. Serve the tomato quiche lukewarm or cold, with a crisp green salad. Enjoy!
