Knead briefly with your hands and then press in the quiche dish.
Pierce the ground with a fork.
Put the eggs in a bowl and stir briefly. Add cream cheese, Gruyère, nutmeg, 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.
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.