Tomato quiche with mozzarella

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 1 egg yolk
• 3 tbsp olive oil
• 750 g beefsteak tomatoes
• 1 bunch of arugula, approx. 50 g
• 350g mozzarella
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp crème fraîche
• White pepper, freshly ground
• 10 g flour
• 1 tbsp olive oil
• 100 ml water, lukewarm

Instructions

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

Knead the flour with 1 pinch of salt, 100 ml of lukewarm water, the egg yolk, and the oil into a smooth, supple dough. Shape the dough into a ball, cover, and let it rest at room temperature for about 30 minutes. Meanwhile, dice the tomatoes, removing the stems. Wash the arugula, pat dry, and cut into strips. Drain the mozzarella and dice it finely. Peel and finely chop the onion and garlic. Roll out the dough on a lightly floured surface to the size of a 28 cm diameter baking dish. Grease a baking dish with oil and line it with the dough, creating a raised edge of about 3 cm. Preheat the oven to 180°C. Mix the tomatoes with the arugula, mozzarella, onion, garlic, and crème fraîche, and season with salt and pepper. Spread the tomato and cheese mixture over the dough. Bake the quiche in a hot oven on the middle rack for about 45 minutes, until it’s golden brown and the cheese is melted. It also tastes great cold.