Tomato Basil Quiche
Cuisine: French
Author: Kirsten | My Kitchen in the Rockies
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Ingredients
  • 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
Instructions
  1. Preheat your oven to 400 F (200 C) Convection. Grease a 10 inch (26 cm) spring pan.
  2. 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.
  3. In a bowl mix together the eggs, cream, creme fraiche, salt, pepper and caraway. Set aside.
  4. 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.
  5. 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.
  6. 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/