Quiche with tomatoes
Last Updated on
ingredients
Cesto
150 g plain flour 120 g butter 3 tbsp ice water 2 tbsp vegetable broth 1 pinch salt 1 pinch powdered sugar
Filling
4 pcs egg 250 ml cream 1 pinch salt 1 pinch ground black pepper 1 pinch nutmeg 200 g cherry tomatoes 5 basil leaves
step
1. In a bowl, work the flour and cold, cubed butter with your fingers. Season with salt and sugar, add ice water and wrap the finished dough in cling film and place in the fridge to rest for an hour. 2. Then roll out the dough on a floured board into a circle about 6 cm larger than the mould. Line a greased and floured tin with the dough, prick the bottom with a fork and press the edges together. Place the baking paper and a handful or so of beans on top of the pastry. Place the dough in the oven for about 10 minutes. 3. Meanwhile, prepare the filling. In a bowl, mix the eggs and cream together, season with salt, pepper and nutmeg. Stir in the sliced cherry tomatoes and torn basil leaves. 4. Remove the pre-baked dough from the oven, discard the beans and baking paper and layer the egg mixture on top. Place the pie back in the oven and bake for about 35 minutes.
