Cherry tomato quiche
6 servings
50 minutes
Cherry tomato quiche is an exquisite version of the traditional French quiche with an Italian twist. Bright cherries, baked to caramel softness, combined with smoked trout and a rich duet of cheeses—gorgonzola and emmental—create a unique symphony of flavors. The crispy shortcrust pastry with a delicate creamy hint serves as the perfect base for this harmony. Quiche is a versatile dish: it can be served as a warm appetizer, enjoying its rich aroma, or as an elegant main course for dinner. It suits cozy family evenings as well as festive receptions. The slight acidity of cherry tomatoes and the spiciness of the cheese make it truly memorable. Italian cuisine is renowned for its simplicity and depth of flavor, and this quiche is a living testament to its mastery.
1
Place the tomatoes on a baking sheet and bake in the oven for ten minutes at 180 degrees, cool, peel, drizzle with oil, vinegar, salt, and pepper.
- Cherry tomatoes: 600 g
- Salt: pinch
2
Rub the flour with butter by hand until crumbly, add the yolk, salt, water, and knead into a flexible dough. Place the dough in a 18-20 cm diameter mold, forming edges 3 cm high.
- Wheat flour: 250 g
- Butter: 125 g
- Egg yolk: 1 piece
- Salt: pinch
- Water: 2 tablespoons
3
Finely chop the onion. Grate the cheese. Cut the fish into small cubes. For the filling, mix cheese, two eggs, sour cream, onion, and fish, and pour into a mold. Bake at 180 degrees for thirty-five minutes. Top with marinated cherry tomatoes.
- Gorgonzola cheese: 50 g
- Emmental cheese: 100 g
- Sour cream 35%: 100 g
- Spring onion: 1 bunch
- Smoked trout: 100 g
- Chicken egg: 2 pieces
- Cherry tomatoes: 600 g
