John Myers
Ingredients for 6 servings:
- 200 g flour
- 100 g butter
- 50 g quark (low-fat)
- ½ tsp salt
- 750 g tomatoes, ripe
- 1 pot of basil
- 1 bunch of parsley
- 150 g cheese, goat’s gouda or goat’s cream cheese to taste
- 200 g quark
- 2 eggs
- 2 tbsp cornstarch
- 30 g pine nuts
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Knead all the ingredients for the dough and let it rest in a cool place for 30 minutes. Blanch the tomatoes and peel them. Cut 3 tomatoes into thin wedges and roughly chop the remaining ones. Drain in a sieve. Finely chop the basil and parsley and coarsely grate the cheese (if using Gouda). I now use goat’s cheese instead of Gouda. Roll out the dough thinly, line the bottom and sides of a 28 cm springform pan with it, and prick it all over with a fork. Mix the goat cheese, quark, eggs, cornstarch, salt, pepper, and herbs and fold in the chopped tomatoes. Pour into the pan and smooth the surface. Arrange the tomato wedges on top and sprinkle with pine nuts. The quiche is naturally quite flat. If you want it taller, simply use a 26 cm pan. Bake on the lowest rack for about 40 minutes until golden brown at approx. 200°C, fan oven 180°C.
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