Tomato quiche
Author:
Villeroy & Boch
Servings: 2
Cooking time: 50 min
Quiche with cherry tomatoes and crème fraîche
Ingredients
| BATTER: |
| flour 200 g |
| butter 100 g |
| leavening agent 0.5 sachets |
| cold water 4 tbsp. |
| cherry tomatoes 20 pcs |
| FILLING: |
| eggs 3 pcs |
| crème fraîche 125 g |
| grated cheese 50 g |
| basil (chopped) 1 tbsp. |
| parsley (chopped) 1 tbsp. |
| salt |
| pepper |
| nutmeg |
Instructions
Step 1
Knead the dough with all the pastry ingredients, roll out and place in a pie dish. Preheat the oven to 180 °C.
Step 2
Wash the tomatoes and cut into halves. Mix the eggs, crème fraîche, grated cheese and herbs. Season liberally with salt, pepper and nutmeg.
Step 3
Wash the tomatoes, cut into halves and place on the dough. Pour the egg mixture evenly over the tomatoes. Bake the quiche in the oven for about 40 minutes until golden.
