Tomato Quiche

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• dried peas or legumes for blind baking
• 500 g tomatoes (blanched, peeled, seeded and roughly chopped)
• 1 bunch basil (finely chopped)
• 150 g crème fraîche
• 3 eggs
• 1 tbsp Olive Oil
• Salt
• pepper (ground)
• 4 tbsp grated Gruyère cheese

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces and distribute around the well, add the egg to the center, then use a knife to chop all ingredients together until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

3. 3.

   Roll out the dough, place it in a greased tart pan and lift up the edges. Prick the dough several times with a fork. Cover with parchment paper and fill with legumes. Blind bake in the preheated oven for about 10 minutes. Remove from the oven, discard the legumes and parchment paper.

4. 4.

   Whisk together the eggs, crème fraîche, olive oil, salt and pepper. Fold in the tomato pieces and basil. Spread the mixture over the tart base, sprinkle with cheese, and bake in the oven for about 25 minutes until set.