Tomato Quiche

with basil and onions

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Ingredients

1 tbsp	oilve oil
1	onion, sliced
2	tomatoes, peeled, sliced
2 tbsp	flour
2 tsp	basil, dried
3	eggs, beaten
125 ml	milk
350 g	freshly grated Swiss cheese
	salt and pepper, to taste
	For the dough:
200 g	flour
1 pinch(es)	salt
100 g	cold butter
75 ml	water

Method

Preparation time: ca. 2 hrs 10 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: 360 kcal

Add to the flour the cold butter in flakes and a pinch of salt. Knead until well combined, adding by and by the water. Form the shortcrust pastry to a ball, wrap with cling film and refrigerate for approximately 2 hours.

Heat the olive oil in a large pan over medium heat. Sauté the onion until soft and remove it from the pan. Dust the tomatoes with flour and sauté 1 minute on each side. Add the basil and set aside. In a small bowl, whisk together the eggs and the milk and season with salt and pepper.

Preheat the oven to 200°C.

Line a slightly buttered round baking pan with the shortcrust pastry. Spread most of the grated cheese onto the pastry base. Layer onions over the cheese, and top with the tomatoes. Cover evenly with the egg mixture and sprinkle the top with the remaining cheese.

Bake for 10 minutes. Reduce heat to 175°C and bake for 15 to 20 more minutes or until golden brown.

Serve warm or cold with fresh salad.