Cuisine: French
Author: Kirsten | My Kitchen in the Rockies
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
- pie crust: (or use store bought)
- 2 cups 1½ Tablespoons (250 g ) organic flour
- 1 organic eggs
- ½ cup 1 Tablespoon (125g) unsalted organic butter cut in small pieces
- 1-2 Tablespoons (15 - 30 ml) ice water
- filling:
- 21 ounces (600 g) organic tomatoes, sliced
- 2 tablespoons fresh basil, sliced
- 4 organic eggs
- ¾ cup 2 Tablespoons (200 g) organic heavy cream
- 2 tablespoons (30 ml) creme fraiche (or sour cream)
- a pinch ground caraway seeds
- ¼ teaspoon salt
- ¼ teaspoon pepper
- * 7 ounces (200 g) Gruyere, cut into smaller cubes
- Preheat your oven to 400 F (200 C) Convection. Grease a 10 inch (26 cm) spring pan.
- Prepare pie crust with flour, pinch of salt, 1 egg, cold butter and ice water in a food processor. Let rest in fridge for ½ hour.
- In a bowl mix together the eggs, cream, creme fraiche, salt, pepper and caraway. Set aside.
- Roll out your dough and place it into the pan. You need a rim about 1.5 inches (3 to 4 cm) up the sides of the pan.
- Evenly distribute the cheese on top of the crust. Place the tomatoes on top and sprinkle with basil. Pour the egg mixture evenly over the tomatoes.
- Bake the quiche for 40 minutes or until golden brown and the egg mixture is set.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2011/09/21/tomato-basil-quiche/
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