Sunday, 1 August 2010

Tomato, basil and mozzarella quiche

A simple quiche with Italian flavours, usually served warm but also good when cold.

Tomato, basil and mozarella quiche

Ingredients: (serves 6)
  • one sheet puff or shortcrust pastry (home-made or store-bought)
  • 2 eggs
  • 50 ml milk
  • 50 ml heavy cream
  • 1 pinch nutmeg (optional)
  • 1 pinch cayenne pepper (optional)
  • 2 tomatees, cut and deseeded
  • 150 g shreded mozzarella
  • fresh basil


Pre-heat oven to 200°C.

Lightly butter a pie dish and cover with dough.

Blind bake for 15 minutes or until the dough is firm. Remove the dried vegetables or baking beads and the parchment paper and continue baking for 10 minutes or until the crust takes on a golden colour.

Remove from oven and let cool. Bring the oven temperature down to 170°C.

In a large bowl, beat the eggs, milk and cream. Salt, pepper, add nutmeg and cayenne pepper. Place the tomatoes, mozzarella and basil in the pastry crust and pour the egg mixture on top.

Cook for 35 to 45 minutes at 170°C, checking from time to time to make sure the garnish does not bubble. If it does, slightly lower the oven temperature. The quiche is ready when the garnish is firm to the touch and has taken on a golden colour.

Let cool somewhat before removing from the baking dish. Serve warm accompanied by a salad.

Tomato, basil and mozarella quiche

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