John Myers
Ingredients for 4 servings:
- 130 g flour
- 60 g butter, cold
- 1 egg yolk
- 1 pinch of salt
- 200 g cherry tomatoes, red
- 200 g cherry tomatoes, yellow
- 2 sprigs of thyme
- 1 sprig(s) rosemary
- 2 eggs
- 150 g cream
- Nutmeg, freshly grated
- pepper
- 100 g sheep’s cheese
- Flour
- butter
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes
Knead the dough ingredients into a smooth dough. Wrap the dough in cling film and chill for 1 hour. Wash and drain the tomatoes and herbs. Halve the tomatoes. Chop the thyme leaves and rosemary sprigs. Whisk the eggs and cream and add the herbs. Season with nutmeg, salt, and pepper. Preheat the oven to 200°C. Lightly grease a tart pan. Roll out the dough on a floured surface. Line the bottom and sides of the pan. Prick the pastry case with a fork. Arrange the tomatoes on top. Crumble the feta cheese with your hands and sprinkle over the tomatoes. Pour the cream sauce over the top and bake for about 45 minutes. Cover the quiche with aluminum foil if the top is getting too dark. Serve the quiche lukewarm.
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