Wild Garlic and Tomato Quiche

Put the flour in a bowl, add the Parmesan, water and a pinch of salt. Pluck the leaves off the thyme sprigs and add them as well and add the butter in flakes and knead everything by hand into a smooth dough, wrap it in cling film and let it rest for 30 minutes in the refrigerator.

Peel the red onion, cut in half and cut into strips and sauté them in a little oil for a few minutes until translucent and then let them cool down a little.

Roughly cut up the wild garlic, put it in a tall container with the milk and puree it finely. Mix the cream cheese with the Parmesan and the wild garlic milk until smooth and gradually stir in the eggs well, season with salt, pepper and freshly grated nutmeg.

Take the dough out of the fridge and roll it out thinly and then fit it into the quiche pan, cut off any protruding edges. Spread the steamed red onions on the dough base, pour the wild garlic mixture over it, halve the tomatoes and place with the cut surface facing up in the wild garlic mixture and then bake in the lower third for 30-35 minutes in an oven preheated to 180 degrees.

Before serving, add a little salt and freshly ground pepper to the tomatoes.