This ciliegini tomato quiche is made with some of my favorite flavors from the summer garden.
Sun-ripened cherry tomatoes and the flavor of oregano. A marriage full of love.
Tomato quiche.
Grate and add organic lemon peel and freshly chopped basil to the filling, and you’ll see what an explosion of flavor it is.
If you eat it like one dish, serve with a seasonal salad.
Buona cucina, Monica
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Food Tip
For a savory cake with more flavor, cook the cherry tomatoes in the oven or in the pan before adding them to the quiche.
Oregano and Ciliegini Tomato Quiche Recipe
serves 4
Ingredients
for the Brisée dough
spelt flour, 100g
wholemeal flour, 100 g
cold butter in pieces, 100 g
cold water, 50 g
for the filling
normal eggs, 3
20 small cherry tomatoes (or 10 yellow and 10 red)
dried or fresh oregano, 1 tablespoon
milk or sour cream, 200 g
grated Parmesan cheese, 10 g
olive oil, nutmeg, salt and pepper to taste.
Directions
Wash the cherry tomatoes. Then place them in a baking dish with a sprinkling of oregano and a little oil and bake in a preheated oven at 180 degrees for 30-40 minutes.
In a bowl combine flour, butter and water. Knead the ingredients until you obtain a soft and compact brisée.
Roll out the dough, prick the bottom with the prongs of a fork and leave to rest in the fridge for at least 30 minutes.
Beat the eggs in a bowl, add milk, salt, oregano, nutmeg, Parmesan cheese and a little olive oil and mix again.
Line the bottom of a 20cm-diameter hinged baking tray with baking paper.
Pour the egg mixture over the base, distribute the tomatoes in the cake and bake for about 30-35 minutes in a non-ventilated oven (180C degrees).
