Tomato Quiche

Ingredients for 1 servings:

• 200 g flour
• ½ tsp salt
• 75 g butter, cold, in flakes
• 1 tbsp vinegar (white wine vinegar or fruit vinegar)
• 4 tbsp milk, cold
• 100 g cheese (medium-aged Gouda), grated
• 4 tbsp sweet cream
• 2 eggs
• 4 large tomatoes, sliced
• 2 garlic cloves, squeezed or finely chopped
• n. B. Pfeffer
• n. B. Salt
• e.g. oregano
• e.g. salt (pizza and tomato salt)
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place flour, salt, and cold butter in a bowl and knead with vinegar and milk, preferably by hand, until a smooth shortcrust pastry is formed. Roll out the dough between cling film until it fits into a greased 26cm quiche dish (including the rim). Prick the pastry base evenly with a fork and place the dish in the refrigerator. Preheat the oven to 225°C (top/bottom heat). Meanwhile, whisk together the grated cheese, cream, eggs, pepper, salt, and herbs in a bowl. Cover the chilled shortcrust pastry base with the tomato slices, setting a few slices aside for later decoration. Season the tomato slices evenly with salt, pepper, herbs, and garlic. Carefully spread the cream and cheese mixture over the shortcrust pastry and decorate with the reserved tomato slices. Bake in the hot oven on the middle rack until golden brown – this takes about 20 minutes. Serve immediately.