Tomato and Onion Quiche with Olives

For the dough: combine flour with salt, place in a mound on floured work surface and make a well in the center, Place an egg in the well. Cut buter into small pieces and place around the well. With your hands, quickly knead to a smooth dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

For the topping: rinse and dry tomatoes. Peel and halve onions. Rinse thyme, shake dry and pluck off leaves.

Combine heavy cream with eggs, cheese and thyme and season well with salt and pepper.

Roll out dough on a floured surface to be slightly larger than quiche pan and line pan with dough, making an edge all around. Pour cream mixture into it and top with tomatoes, onions and olives. Bake in preheated oven at 180°C (approximately 350°F) for 25-30 minutes.