Tomato and goat cheese quiche in the Omnia

Ingredients for 2 servings:

• 1 pack of quiche and tart dough, approx. 300 g, round, from the refrigerated section
• 100 g goat’s cheese
• 10 cherry tomatoes
• ½ bunch of spring onions
• 200 cream
• 3 eggs, size M
• salt and pepper
• Paprika powder
• a few stalks of parsley
• 2 sprigs of oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Cut a cross in the middle of the round quiche dough and place it over the chimney in the silicone ring of the Omnia. Line the ring evenly, trimming off the ends at the chimney if necessary. Halve the tomatoes and remove the stem ends. Clean the spring onions and slice them into thin rings. Finely chop the herbs. Crumble half of the goat’s cheese and spread it on the quiche dough. Place the tomato halves, cut-side up, evenly on the goat’s cheese. Sprinkle the spring onions in between. Spread the remaining goat’s cheese over the tomato halves. Whisk the cream, eggs, and herbs into a glaze and season with salt, pepper, and paprika. Pour the glaze into the Omnia. Close the Omnia and bake for about 5 minutes on the highest heat, then for about 45 minutes on the lowest heat, until the dough is lightly browned around the edges and the glaze has set. Let it rest for 5-10 minutes without the lower stainless steel plate before serving.