Tomato Quiche with Herbal Cream Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 125 g butter, cold
- 1 egg (s)
- 1 teaspoon salt
- 750 g cherry tomato (s)
- 1 bunch basil
- 100 g cream
- 300 g herbal cream cheese
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, dice the butter and knead with 2 tablespoons of water, the egg and the salt to form a dough. Cover and let rest in the refrigerator for 30 minutes.
- Wash the cherry tomatoes. It is best to leave the tomatoes whole, so the tomato juice cannot make the dough mushy afterwards. Rinse the basil, pull off the leaves and cut into narrow strips.
- Mix the cream with the herb cream cheese in a bowl. Whisk the 2 eggs with it. Season with salt and pepper and stir in the basil strips.
- Grease the quiche dish (or round baking dish). Roll out the dough on a floured work surface, place in the mold and form an edge about 3 cm high.
- Spread the cherry tomatoes evenly on the dough, sprinkle a little more salt and pepper over the top if necessary and then pour the cream, cheese and egg mixture over them. Bake in the oven at 180 ° for 35 minutes.
- A light red wine goes wonderfully with it.
- Tip:
- Instead of the herbal cream cheese, you can also use Robiola.
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