Tomato quiche

Ingredients for 1 servings:

• 1 shortcrust pastry
• 2 tbsp Dijon mustard
• 8 tomatoes
• 3 large eggs
• 150 g Gruyère, grated
• Milk
• Herbs of Provence
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegetarian, for a 30cm tart tin

I got this recipe from my then-French girlfriend when I was living in Provence. We often took it with us to pique-nique. Line a 30cm quiche/tart dish (a shallow baking dish with the typical scalloped edges) with the shortcrust pastry and spread it with the mustard. Sprinkle the herbs over the mustard to prevent them from burning. Slice the tomatoes and spread them over the mustard. Whisk the eggs with the milk and season with salt and pepper. Pour the egg wash over the tomatoes. The tomatoes must be covered. Sprinkle with the cheese. Bake in an oven preheated to 180°C (top/bottom heat) or 160°C (fan oven) for about 45 minutes on the middle rack. The quiche tastes good hot or cold. Serve with a green leaf salad with balsamic dressing and a bottle of chilled rosé.