Summary

Ingredients

For the dough:

• 300 g wheat flour type 405
• 1 teaspoon, heaped herbal salt
• 150 g mararine
• 2 egg (s), size M
• Flour for the work surface
• Fat for the shape
• 1 tablespoon breadcrumbs for the pan

For covering:

• 400 g cocktail tomatoes, small ones

For the marinade:

• 4 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon honey, liquid (e.g. rosemary honey)

For the cast:

• 300 g double cream cheese, natural
• 2 egg (s), size M
• 1 teaspoon herbal salt
• 1 teaspoon herbs Provence, dried
• 1 teaspoon garlic, diced, freeze-dried
• 1 teaspoon herb mustard, mild
• some black pepper from the mill
• some arugula stalks for decoration

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Instructions

1. Knead the ingredients for the dough, wrap in foil and put in the refrigerator for 30 - 60 minutes.
2. Wash the tomatoes, pat dry and prick each tomato (e.g. with a jacket potato fork) about two or three times. Whisk the ingredients for the marinade and mix with the tomatoes. Let the tomatoes stand covered.
3. Mix the ingredients for the topping with a whisk.
4. Preheat the oven to 200 ° C top / bottom heat. Slide an oven shelf into the bottom rail.
5. Roll out the dough on a floured work surface, slightly larger than the quiche pan. Grease the shape. Using the rolling pin, place the dough in the mold and press one edge down. Cut off excess dough with a knife. Sprinkle the dough base with breadcrumbs.
6. Pour the casting on the floor. Spread the tomatoes evenly on top and drizzle with the remaining marinade (approx. 1 - 2 tablespoon).
7. Place the pan on the oven rack and bake for 35-40 minutes.
8. Let the quiche cool in the pan on a wire rack. Garnish the cake with rocket if you like.
9. A green salad tastes good with it.