Quiche with tomatoes, basil and cheese
4 servings
60 minutes
Quiche with tomatoes, basil, and cheese is an exquisite representative of French cuisine, embodying a harmony of flavors and aromas. This open pie with a delicate buttery base and creamy filling combines the sweet tang of roasted tomatoes, the richness of parmesan, and the freshness of basil. Originating in the Lorraine region, quiche was initially a peasant dish but is now served in the finest restaurants worldwide. Ideal as a hot appetizer or light dinner, it pairs wonderfully with a glass of white wine and a fresh salad. Roasted tomatoes add juiciness to the dish while parmesan highlights its sophistication. This quiche is a true delight for gourmets who appreciate French culinary art.
1
For the test: mix butter with sifted flour, water, and lightly beaten egg, add salt. Roll into a ball, wrap in film, and refrigerate for 1 hour.
- Butter: 150 g
- Wheat flour: 300 g
- Water: 8 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
2
Preheat the oven to 180°C. Roll out the dough, place it in a round tart pan, and prick it with a fork.
3
Cut the tomatoes in half, place them in another fireproof dish, season with salt and pepper, and drizzle with oil. Bake for 25 minutes alongside the crust.
- Cherry tomatoes: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
4
While the crust and tomatoes are baking, prepare the filling: mix beaten eggs and cream, add salt, and chopped basil.
- Chicken egg: 1 piece
- Cream 20% fat: 300 ml
- Salt: to taste
- Basil: 1 bunch
5
Sprinkle the crust with half of the parmesan, add the tomatoes, pour the egg-cream mixture, and sprinkle with the remaining cheese. Bake for 20−25 minutes.
- Parmesan (Parmigiano Reggiano): 50 g
- Cherry tomatoes: 300 g
- Chicken egg: 1 piece
- Cream 20% fat: 300 ml
- Parmesan (Parmigiano Reggiano): 50 g
6
Serve the pie with fresh basil leaves.
- Basil: 1 bunch
