Tomato Quiche

Ingredients for 4 servings:

• 250 g flour
• 1 pinch of baking powder
• 140 g butter, cold, low-fat
• 4 small eggs
• 150 g vegetable onions
• 650 g tomatoes, small
• ½ bunch parsley
• 1 bunch of basil
• 200 g double cream cheese with herbs
• 125 g whipped cream
• e.g. salt and pepper
• 1 tbsp flour for rolling out
• Fat for the mold
• Breadcrumbs for the form
• 3 tbsp water

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Mix the flour with baking powder and 1/2 teaspoon of salt. Add 125g cold butter (cut into pieces), 1 egg, and 2-3 tablespoons of water, and quickly knead everything into a smooth dough. Wrap the dough in foil and chill for about 1 hour. Peel the onion and cut it into thin slices. Heat the remaining butter in a pan and fry the onions, then let it cool. Wash the tomatoes, remove the stem ends, and then halve them. Wash the parsley and basil and pat dry. Pick off the leaves and chop them—except for a few basil leaves for garnishing. Mix with the double cream cheese, cream, and the remaining eggs, and season to taste. Roll out the dough on a lightly floured surface (approx. 33cm in diameter) and place it in a greased and breadcrumbed 28cm quiche dish. Prick the dough several times with a fork, then top with the tomatoes and onions. Pour the cream cheese and cream mixture over the top. Bake in a preheated oven at 200°C for approximately 45 minutes. Serve garnished with the reserved basil.