Tomato Quiche
Tomato Quiche

Preparation time 10 minutes

Total time: 45 minutes

Serves 8

Ingredients

  1. 5 ml (1 tsp) butter
  2. 1 store-bought round pie crust
  3. 6 eggs
  4. 250 ml (1 cup) 15% M.F. heavy cream
  5. 5 sprigs parsley, chopped, plus more for garnish
  6. 1 pinch nutmeg
  7. 100 g Gruyère or other grated cheese
  8. 4 to 5 tomatoes, sliced and drained
  9. Salt and pepper
  10. 10 fresh basil leaves, chopped
  11. 15 ml (1 tbsp) fresh thyme (or 5 ml / 1 tsp dried thyme)

Directions

  1. Preheat oven to 220 °C (430 °F).
  2. Line a 28 cm (11 in) tart pan with the pie crust.
  3. Beat the eggs, then add the cream, parsley, nutmeg, and grated cheese. Lightly season with salt and pepper.
  4. Pour the filling over the crust and arrange the tomato slices on top, slightly overlapping.
  5. Bake for 30–35 minutes, until the quiche is golden and set.
  6. 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.

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