CHERRY TOMATO QUICHE

Chock-full of tomatoes, creamy ricotta cheese, grated Parmesan and fresh basil this flagrant and flavorful tomato quiche is perfect for breakfast, lunch or dinner.

Ingredients

  • 2 cups (240 grams) all purpose flour
  • 1/2 cup (113 grams) diced cold butter
  • 1/2 teaspoon salt
  • iced water (about 3 tablespoons)
  • 25-30 cherry tomatoes
  • 4 eggs,
  • 1/2 cup heavy cream,
  • 1/2 cup ricotta cheese
  • 2/3 cup grated Parmesan
  • chopped fresh basil
  • salt and pepper

Instructions

  1. Add the flour, diced butter and salt to a food processor. Pulse a couple of times until the mixture resembles breadcrumbs.
  2. Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball. Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes. (can be made up to 3 days in advance)
  3. When ready to bake the quiche, heat the oven to 350F.
  4. Remove the crust dough from the fridge and roll it out on a floured surface into a 12 inch circle. Gently press it evenly on the bottom and sides of an 11″ quiche pan
  5. Arrange the cherry tomatoes on top of the crust.
  6. To make the filling, in a mixing bowl, lightly beat the eggs with the cream and ricotta cheese. Stir in the Parmesan cheese, chopped basil and season with salt and pepper.
  7. Pour the filling into the baking dish. If needed arrange the tomatoes so they are not all cluttered into one spot.
  8. Bake the quiche into the preheated oven for 40-45 minutes or until lightly brown on top.
  9. Remove from the oven, let cool for few minutes before slicing.
  10. Can be served warm or cold.