Summary

Ingredients

For the dough:

• 130 g flour
• 60 g butter, cold
• 1 egg yolk
• 1 pinch (s) salt

For covering:

• 200 g cherry tomato (s), red
• 200 g cherry tomato (s), yellow
• 2 sprigs thyme
• 1 sprig rosemary
• 2 egg (s)
• 150 g cream
• Nutmeg, freshly grated
• pepper
• 100 g sheep cheese
• Flour
• butter

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Instructions

1. Knead the ingredients for the dough into a smooth dough. Wrap the dough in cling film and refrigerate for 1 hour.
2. Wash and drain the tomatoes and herbs. Halve the tomatoes. Chop the thyme leaves and rosemary needles. Whisk the eggs and cream and add the herbs. Season with nutmeg, salt and pepper.
3. Preheat the oven to 200 ° C. Lightly grease a tart pan. Roll out the dough on the floured work surface. Lay out the bottom and edge of the mold. Prick the dough base with a fork. Spread the tomatoes on top. Crumble the sheep`s cheese with your hands and sprinkle it over the tomatoes. Pour the cream sauce over them and bake for about 45 minutes. Cover the quiche with aluminum foil if the surface gets too dark. Serve the quiche lukewarm.