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Ingredients
Tomato Basil Quiche
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- In addition
- Plastic wrap
- dried Peas (for baking weight)
Preheat the oven to 180 ° C preheat.
For the dough: place flour on the working surface, mix with salt and make a mound. Make a well in the center. Cut cold butter into small pieces and place around the well, add egg to the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Roll out dough, place in greased quiche dish and pull up edges. Prick dough several times with a fork. Cover with greaseproof paper and fill with peas. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. Take out of the oven and remove paper and peas.
For the filling: combine eggs with cream fraiche, oil, season with salt and pepper and mix well. Add tomato pieces and basil. Spread filling in the tart, sprinkle with cheese and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Serve.