Quiche with cherry tomatoes, basil and cheese
6 servings
60 minutes
Quiche with cherry tomatoes, basil, and cheese is a classic French dish that combines airy pastry, a delicate egg filling, and aromatic ingredients. The birthplace of quiche is Lorraine, where it originated as a hearty pie for peasants. In this version of the dish, the sweetness of roasted cherry tomatoes harmonizes beautifully with the rich flavor of cheese and the freshness of basil. The crispy and crumbly pastry serves as the perfect base for this delicious composition. Quiche is suitable for both everyday dinners and festive tables. It can be served warm or slightly chilled, complemented by fresh salads or a glass of white wine. With its tender texture and rich flavors, this dish captivates the hearts of gourmets around the world.
1
We make the dough: grate the butter, mix it with sifted flour, cold water, and one lightly beaten egg, add salt. Roll the dough into a ball, wrap it in plastic wrap and refrigerate for 1 hour.
- Butter: 150 g
- Wheat flour: 300 g
- Water: 8 tablespoons
- Chicken egg: 3 pieces
- Salt: pinch
2
Preheat the oven to 180°C. Cut the tomatoes in half, place them on foil, and put them in the oven for 25 minutes.
- Cherry tomatoes: 300 g
3
Roll out the dough and place it in a round form with edges to resemble a crust, then prick it with a fork. Bake for 25 minutes.
4
We place the tomatoes in a deep plate, add a pinch of salt, then cover with a saucer and leave it while the crust is baking.
- Salt: pinch
5
We make the filling: mix beaten eggs and cream, add chopped basil and a little salt.
- Chicken egg: 3 pieces
- Cream 25%: 300 ml
- Basil: 1 bunch
- Salt: pinch
6
Take the crust out of the oven and grate the cheese. Sprinkle most of the grated cheese on the crust, place the tomatoes on top, pour their juice, then pour the filling and sprinkle with the remaining cheese. Send it to the oven for 25-30 minutes.
- Cheese: 150 g
- Cherry tomatoes: 300 g