Tomato quiche with herb cream cheese

Ingredients for 4 servings:

• 250 g flour
• 125 g butter, cold
• 1 egg(s)
• 1 tsp salt
• 750 g cherry tomatoes
• 1 bunch of basil
• 100 g cream
• 300 g herb cream cheese
• 2 eggs

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Put the flour in a bowl, dice the butter, and knead it into a dough with 2 tablespoons of water, the egg, and the salt. Cover and let rest in the refrigerator for 30 minutes. Wash the cherry tomatoes. It’s best to leave the tomatoes whole so the tomato juice doesn’t make the dough soggy. Rinse the basil, pick off the leaves, and cut them into thin strips. In a bowl, mix the cream with the herb cream cheese. Beat the 2 eggs with it. Season with salt and pepper, and stir in the basil strips. Grease a quiche dish (or round casserole dish). Roll out the dough on a floured surface, place it in the dish, and form a rim about 3 cm high. Distribute the cherry tomatoes evenly over the dough, sprinkle with a little more salt and pepper if desired, and then pour the cream, cheese, and egg mixture over the top. Bake in the bottom of the oven at 180°C fan/convection oven for 35 minutes. A light red wine goes wonderfully with this. Tip: Instead of the herb cream cheese you can also use Robiola.