Tomato quiche with shortcrust

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Bonjour friends!
In keeping with our trip to France, a delicious tomato quiche is on the table today. Fruity and incredibly delicious. With a crunchy shortcrust pastry and a tomato egg cream cheese filling. Fresh herbs from the garden, thyme and rosemary, not only visually but also for the taste off the quiche.

Tomato quiche

The quiche takes on average 40-50 minutes. A sign that the quiche is ready is when you shake the shape and the filling stops moving. If it is still soft, simply bake for a few minutes longer. If the surface gets too dark, it is best to cover with a baking paper and finish baking. Before I cut the quiche, I let it sit for 10 minutes. It´s not to hot and you can cut the quiche easily.

Tomato quiche

pie crust
200 g of flour
1/2 tsp baking powder
110 g butter, cold
1 tsp salt
2 tbsp cold water
optional
1 free range egg (size S)
filling
3-4 tomatoes, sliced
3 free range eggs
200 g cream cheese
Olives, pitted
salt
pepper
thyme
rosemary
pinch nutmeg
30 g Gruyère

Preheat the oven to 180 ° C.
pie crust
Put all ingredients in a food processor and mix to a crumbly dough.
Knead briefly with your hands and then press in the quiche shape.
Pierce the ground with a fork.
filling
Put the eggs in a bowl and stir briefly. Add cream cheese, salt and pepper and mix to a homogeneous mass.
Layer the tomatoes in the quiche pan, add the olives and pour with the egg mixture. Cover with the herbs and bake in the oven for 30-40 minutes until golden brown.
Let the quiche cool for 10 minutes and then cut.

Enjoy with a salad.

If you try this tomato quiche or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Tomato quiche

This Tomato Quiche with crispy shortcrust is so delicious. The tomato quiche is easy in the making and the shortcrust fits perfectly with the tomato filling.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 4 servings

Author Klaraslife

Ingredients

pie crust

• 200 g of flour
• 1/2 tsp baking powder
• 110 g butter cold
• 1 tsp salt
• 2 tbsp cold water
• optional
• 1 free range egg size S

filling

• 3-4 to matoes sliced
• 3 free range eggs
• 200 g cream cheese
• Olives pitted
• salt
• pepper
• thyme
• rosemary
• pinch nutmeg
• 30 g Gruyère

Instructions

• Preheat the oven to 180 ° C.

pie crust

• Put all ingredients in a food processor and mix to a crumbly dough.
• Knead briefly with your hands and then press in the quiche shape.
• Pierce the ground with a fork.

filling

• Put the eggs in a bowl and stir briefly. Add cream cheese, salt and pepper and mix to a homogeneous mass.
• Layer the tomatoes in the quiche pan, add the olives and pour with the egg mixture. Cover with the herbs and bake in the oven for 30-40 minutes until golden brown.
• Let the quiche cool for 10 minutes and then cut.
• Enjoy with a salad.

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