Tomato quiche
Instructions
Sift the flour and the salt.
90 g butter cut into small pieces and place them over the flour.
Soak the flour into the butter with two knives until the mixture looks like coarse breadcrumbs.
Infarinatevi hands, take the prepared in small quantities and slide it between the fingers crushing lumps of butter.
Beat the egg yolk, add a teaspoon of cold water, stir, pour over flour and mix with a fork.
At this point, add a little water with a teaspoon while keep on stirring until three-quarters of the paste becomes homogeneous.
Continue to knead with your fingers, make a ball with the dough and let it rest in the refrigerator for an hour.
heat the oven to 200° c (thermostat 6).
Grease a mold of smooth 20 cm in diameter.
Foderatelo with the dough, cover with greaseproof paper and fill with dried beans.
Bake 10 minutes.
Remove the beans and paper and put in oven 8 minutes.
Wash the tomatoes and dry.
Cut them into thin slices.
Peel the onions and chop them finely.
place the white cheese in a bowl and stir the eggs one by one with a whisk, beat until the mixture becomes homogeneous.
Add salt and pepper.
Place the tomato slices on the bottom of the crust.
Then sprinkle with herbs and chopped onion.
At this point, pour the prepared white cheese and cover with grated cheese.
Bake 40 minutes in the oven until the surface becomes Golden.
Served hot or cold, as desired.
Ingredients and dosing for 6 persons
- 175 g of flour
- 100 g of butter
- 1 egg yolk
- 1 pinch of salt
- For the filling:
- 2 tablespoons of chopped herbs
- 350 g of tomatoes
- 6 spring onions
- 250 g of well drained white cheese
- 4 eggs
- 125 g of grated gruyere cheese
- Salt
- Pepper