Tomato, cheese & mustard quiche

      preparation

      Dough
      Combine the flour, butter, salt, the egg and 2 tablespoons of water in a bowl and mix into a smooth dough. If the dough is a bit crumbly, add the third tablespoon of water, which will give you a sturdy dough that is not too dry. Wrap the dough in cling film and let it rest in the refrigerator for half an hour. Set the over to 170ºC. Great a ø 20-cm baking tin or you can use several small baking tins. Roll the dough onto a surface dusted with flour till it’s a little larger than the baking tin. Press the dough tightly into the corners pof the tin and cut away the excess edges. Prick little holes in the bottom with a fork. Cover the dough with parchment paper and fill the tin with raw split peas or a dummy tin filling. Bake the dough for 15 minutes. Remove from oven and dispose of ballast.

      Filling
      Combine cheese, eggs, cream and a tablespoon of mustard in a deep bowl and whisk into a homogeneous filling with a whisk. Dredge the tomatoes through the filling. Pour the filling into the pre-baked crust. Bake the tomato quiche for 45 minutes and let stand for 15 minutes at 100 ºC. 

      dough

      300 gflour
      150 grbutter
      salt
      1egg
      2-3 Tolscold water

      filling

      200 gGruyère grated
      3medium size eggs
      0,6 lheavy cream
      French mustard
      4Ripe round tomatoes

      Image29

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