Quiche with Tomato and Basil

Ingredients

• 100 g cold butter
• 200 g Flour
• 1 egg
• 1 pinch salt
• olive oil (for the pan)
• 400 g boiled tomatoes
• 250 g green cocktail tomatoes
• Salt
• 400 g ricotta
• 3 eggs
• 2 tbsp freshly chopped basil
• 100 ml whipping cream
• 50 g grated Parmesan cheese
• pepper (ground)
• 300 g mozzarella
• basil (for garnish)

Instructions

1. 1.

   For the dough cut the butter into pieces, then mix with flour, egg, salt and as needed 1-2 tbsp cold water to quickly knead into a smooth dough. Wrap in cling film and refrigerate for about 1 hour.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Brush the quiche tin with oil.

3. 3.

   Roll out the dough, line the tin and form a rim. Prick the base several times with a fork and bake in the oven for about 15 minutes until golden brown. Remove from the oven and let cool slightly.

4. 4.

   Wash the tomatoes, trim the stems, slice the boiled tomatoes and quarter the cocktail tomatoes. Salt them and let sit in water for about 10 minutes to draw out excess moisture. Mix the ricotta with the eggs, basil, cream and parmesan. Season with salt and pepper. Spread half of the mixture over the dough. Pat the tomatoes dry and arrange the boiled tomato slices on top of the ricotta layer. Spread the remaining mixture over them and sprinkle with the green tomatoes. Top with sliced mozzarella. Bake in the oven for about 30 minutes until golden brown.

5. 5.

   Serve sprinkled with basil.