Tomato and Cheese Quiche
Ingredients
- For the filling
- 4 ripe Tomatoes
- 3 Tbsps balsamic vinegar
- 2 garlic cloves
- 3 Tbsps Basil
- 300 grams Brie
- 4 slices Toast
- 40 milliliters olive oil
- 4 eggs
- 200 milliliters Whipped cream
- peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Blanch and peel the tomatoes.
Pour the vinegar into a bowl. Peel the garlic and squeeze into the vinegar. Add the basil.
Slice the tomatoes, remove the seeds and cut into cubes. Cut the cheese into small cubes. Cube the white bread and fry in oil until crispy. Mix the bread with the tomatoes and cheese. Beat the eggs with the cream and mix into the vinegar. Lightly season with pepper.
For the dough, place the flour on a work surface. Form a well in the flour and pour in the egg yolk, sugar, lard and cold water. Quickly knead into a dough. Roll the dough out and line the baking dish, forming an edge.
Cover the dough with parchment paper and cover with the legumes. Bake for about 5 minutes. Remove from the oven and remove the baking paper with the legumes. Pour the tomato mixture onto the dough. Fold the dough edges inwards. Bake for about 50 minutes. Serve hot.
