A delicious tomato and goat cheese quiche that I offer you a recipe that I often make in the summer an idea for a busy weekday evening meal par excellence, a brunch, or a family picnic, easy and quick with beautiful tomatoes fresh. If you don't have a lot of time in the evening or on weekends use a store-bought shortcrust pastry, this quiche is welcome when you get back to work. This is also my favorite time for quiches and savory pies, so quick and especially a fridge and anti-waste meal. Don't hesitate to vary the ingredients to suit your tastes, the possibilities are endless.
The great thing about this quiche is that it is not only pretty but easy to prepare, simple and comforting with creamy goat cheese and lots of tomatoes for added flavor.
Of course, for those in a hurry you can use a store-bought shortcrust pastry but if, like me, you are fond of homemade cooking, nothing better than to prepare it yourself, the quiche will be all the better, I, therefore, encourage you to use a homemade shortcrust pastry.
I chose cocktail tomatoes in different colors as well as goat cheese with garlic and herbs for more flavor. The basil pleasantly perfumes this pie.
Ingredients :
- Homemade or store-bought shortcrust pastry
Accompaniment :
- 3 tomatoes I chose cocktail tomatoes different colors
- goat cheese (rindless)
- 2 eggs
- 200 ml liquid cream
- chopped fresh basil (quantity to taste)
- salt
- freshly ground pepper
Instructions :
- After having prepared the shortcrust pastry, line a pie plate, prick the bottom and place in the fridge for 10 minutes.
- Preheat the oven to 180 C (350 F). Cover the surface of the dough with parchment paper and ceramic balls.
- Bake for 10 minutes, remove the baking paper and continue cooking for 5 minutes.
- Remove the pie from the oven and let it cool while you prepare the filling.
- Increase oven heat to 200 C (400 F).
- In a salad bowl, beat the eggs and cream. Add the basil. Salt and pepper.
- Dice the tomatoes and seed them.
- Sprinkle the bottom of the tart with cheese cut into cubes and add the tomatoes.
- Pour the liquid preparation. Bake the tomato pie for 30-40 minutes or until the surface is golden brown.
- Serve hot or warm with a good salad if desired.
