Tomato quiche

Ingredients for 4 servings:

• 5 eggs
• 250 g flour
• 125 g butter, in small pieces
• Salt
• Pulses for blind baking
• 400 ml milk
• 2 tbsp chives, cut into rolls
• pepper
• 125g bacon
• 150 g sheep’s cheese
• 15 cherry tomatoes
• Water, cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty and crispy cake – shortcrust pastry with bacon, feta cheese and tomato

Separate 1 egg. Knead the egg yolk with flour, butter, 1/2 teaspoon salt, and 3 tablespoons cold water until smooth. Wrap in foil and chill for 1/2 hour. Roll out the dough on a lightly floured surface into a 32 cm round shape and place in a greased tart or springform pan. Trim off any excess dough all around. Prick the base with a fork. Cover the dough with baking paper, then top with pulses. Blind bake in a preheated oven at 200°C on the bottom rack for 15 minutes. Remove the baking paper and pulses and bake for another 10 minutes. Meanwhile, whisk together 4 eggs, milk, chives, a pinch of salt, and pepper. Remove the shortcrust pastry from the oven and immediately brush with 1 egg white. Cover with bacon and pour the egg wash over it. Scatter the tomatoes on top and crumble the feta cheese over it. Bake on the middle rack as above for 25-30 minutes until golden brown.