- Preheat oven to 220 °C (430 °F).
- Line a 28 cm (11 in) tart pan with the pie crust.
- Beat the eggs, then add the cream, parsley, nutmeg, and grated cheese. Lightly season with salt and pepper.
- Pour the filling over the crust and arrange the tomato slices on top, slightly overlapping.
- Bake for 30–35 minutes, until the quiche is golden and set.
- Sprinkle with basil, thyme, and extra grated cheese before serving, if desired.
Chef’s tip
For a classic quiche shortcrust pastry, combine 250 g (2 cups) of flour with 125 g (1/2 cup) of cold butter, cut into cubes, and a pinch of salt. Gradually add 50 ml (3 tbsp) of cold water and lightly knead until a smooth dough forms. Refrigerate for 30 minutes before rolling out into your tart pan.
CCook these caramelized apples in the
Chefclub Frying Pan, by collecting IGA Stamps until February 11, 2026. All the details on
igapromotion.ca