Quiche with Cream Cheese and Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 125 g butter, cold, diced
- 250 g flour, a little more to dust
- 50 g parmesan, rated
- 1 egg (s)
- Water, cold
- Beans, for binding cheeks
- 4 tomato (s), firm
- 200 g cream cheese
- 150 g cheese, brie, camembert or oronzola
- 2 egg (s)
- 3 egg yolks
- 60 ml heavy cream
- 1 handful herbs, fresh chopped, depending on the season
- a lot basil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Quiche batter:
- Grease a mold (approx. 24 cm in diameter). Work the flour, salt and butter into crumbs with your hands and add the parmesan. Beat the egg with a little cold water and add enough of it to the dough to make it pliable. Roll out the dough on a floured work surface into a 34 cm circle and line the mold with it. Press the edge firmly. Then lay out baking paper on the dough base and fill with baking beans and put everything in the refrigerator for 2 hours.
- In the meantime, mix the cream cheese with the other chopped cheeses and puree everything. Add the chopped herbs and 2 eggs plus 3 egg yolks and the cream, season with pepper, salt and a pinch of nutmeg.
- Preheat the oven to 200 degrees and blind-bake the dough for 15 minutes. Then remove the beans and baking paper, bake the base for another 10 minutes, then remove and let cool. Reduce the oven heat to 180 degrees.
- Put the cream cheese in the cooled form and place the tomato slices on top. Sprinkle with a few herbs and sprinkle with grated cheese. Bake the whole thing in the oven for another 30-40 minutes.
- Serve warm as possible.
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