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 oven to 170ºC. Grease 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
| 300g | flour | |
| 150gr | butter | |
| salt | ||
| 1 | egg | |
| 2-3 tols | cold water |
filling
| 200g | Gruyère grated | |
| 3 | medium size eggs | |
| 0,6l | heavy cream | |
| French mustard | ||
| 4 | ripe round tomatoes |
