Roquefort Tomato Quiche with Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 150 g crème fraîche
- 135 g butter
- 150 g blue cheese (Roquefort)
- 2 egg (s)
- 350 g cocktail tomatoes, fully ripe
- 100 g walnuts
- salt and pepper
- 1 sprig parsley for garnish
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, 1 pinch of salt and 1 egg yolk to form a dough. If necessary add some water. Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for at least 1 hour.
- In the meantime, mash the Roquefort in a bowl with a fork. Grind or roughly chop 50 g of the walnuts. Add the ground walnuts, crème fraîche, the second egg and the egg white to the Roquefort and stir everything well. Season to taste with pepper.
- Wash and clean the tomatoes and cut lightly crosswise at the base of the stem.
- Preheat the oven to 180 ° C top / bottom heat.
- Roll out the dough, line a greased 26 cm quiche or springform pan with it, the edge should be 2-3 cm high. Prick the pastry base several times with a fork. Spread the Roquefort cream evenly on the pastry base. Lightly press the tomatoes into the cream with the stems facing up. Scatter the remaining walnuts on top.
- Bake for 30-40 minutes on the lowest shelf. Let cool for a few minutes after baking, then remove from the mold. Garnish with parsley and serve hot.
- Green salad with balsamic walnut oil dressing tastes good with it. Drink: dry fruity white wine, e.g. Riesling.
- The indicated amount is enough for 3 people as a main course or for 6-8 people as a starter.
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