Tomato and Cheese Quiche
Ingredients
- Ingredients
- For the dough
- 350 grams Pastry flour
- 150 grams butter
- 1 egg
- 1 pinch salt
- 500 grams Quark
- 200 milliliters Whipped cream
- 100 grated Cheese
- 3 eggs
- 2 garlic cloves
- 200 grams Cherry tomatoes
- 1 Tbsp fresh thyme
- 1 Tbsp fresh oregano
- salt
- freshly ground peppers
- freshly grated Nutmeg
- Pastry flour (for dusting)
- Parchment paper
- Dried legumes (for blind baking)
- Basil (for garnish)
Preparation steps
Rinse the tomatoes and pat dry.
For the dough, pile the flour and salt on a work surface and form a well in the center. Pour the egg into the center and spread the chopped butter around the flour. Chop the ingredients with a knife and quickly knead into a smooth dough. If necessary, add a little water. Wrap the dough in plastic and chill for about 20 minutes.
Mix the quark, cream, cheese, chopped garlic, eggs and herbs. Season with salt, pepper and nutmeg.
Roll the dough out on a floured surface and line the quiche pan, forming an edge. Pierce the dough several times with a fork. Cover with parchment paper and spread the dried beans on top. Bake for about 10 minutes at 180°C (approximately 350°F).
Remove from the oven and remove the parchment paper with the dried beans. Spread the quark mixture on the crust and top with the tomatoes. Bake for 50-60 minutes. To prevent excess browning, cover the quiche with aluminum foil. Remove from the oven and serve garnished with basil.
