Quiche with Tomatoes
by Editorial Staff
Vegetables for the quiche filling should be slightly undercooked and crunchy, during the baking process they will come to readiness.
Servings: 4
Ingredients
- 1 scoop of finished dough
- 200 ml heavy cream
- 150 g of Adyghe cheese
- 2 eggs
- 150-200 g cherry tomatoes
- 1 white leek
- 4-5 sprigs of fresh thyme
- 1 tbsp olive oil
- salt freshly ground black pepper
Directions
- Preheat the oven to 180-200 ° C. Grease a mold (20-22 cm in diameter) with ½ teaspoon. oils.
- Wash and dry the tomatoes, cut large tomatoes in half, small ones – leave intact. Cut the cheese into cubes. Wash the leeks thoroughly, cut into half rings and quickly fry in ½ teaspoon. butter until soft.
- Break eggs into a cup, shake slightly with a fork, and pour in the cream. Season with salt and stir. Roll out the dough, put it in a mold, press firmly to the bottom and sides.
Chop the dough base with a fork and leave it in the oven for 5-7 minutes. The dough will dry out and not get wet from the filling. - Remove the mold with the base from the oven. Put the leeks and tomatoes on the dough. Pour the egg mixture and top with the sliced cheese. Put in the oven again and bake for another 20-30 minutes – the cheese should melt slightly, and the egg filling should be baked. Cut the finished quiche into 4-6 pieces, serve warm.
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