Tomato and cheese quiches
Ingredients
| 300 g | strong white flour |
|---|---|
| 150 g | Butter |
| 5 | eggs |
| 24 | Vine tomatoes, small |
| 100 g | WOERLE processed cheese (4 cheese wedges "fine and light") |
| 3 EL | sour cream |
| some basil leaves | |
| salt and pepper |
Preparation
Step 1:
Finely crumble the flour, salt and diced cold butter with your hands. Add 2eggs and quickly knead into a smooth dough, roll out and leave to rest in the fridge for a while.
Step 2:
Pour the batter into the quiche pan and prick several times with a fork, put back in the fridge for 5 minutes. Preheat the oven to 180 degrees (top/bottom heat) and pre-bake the pastry bases for 7 minutes.
Step 3:
Distribute the tomatoes and the melted cheese cut into small pieces in the moulds. For the glaze, mix the whipped cream with the eggs and sour cream, season with salt and pepper. Pour into the quiche molds and bake at 180 degrees for another 30 minutes. Garnish with fresh basil leaves and serve.
