Accueil Savory Goat cheese and cherry tomato quiche

Goat cheese and cherry tomato quiche

Difficulté : Easy
Catégorie : Savory
Cout : Affordable
Summer is fast approaching and it is still time to enjoy it. And what could be more summery than a quiche full of sun-drenched cherry tomatoes? With Sainte Maure cheese and sun-dried tomatoes marinated in olive oil, all in a well-buttered homemade pastry, you will have the perfect quiche! Crispy, rich, melting. 

Quiche for 4 persons :

Dough: 

  • 250g of flour 
  • 125g of semi-salted butter
  • 1 egg
  • 15g of water

Migaine:

  • 300ml full cream
  • 3 eggs
  • 200g of Sainte Maure de Touraine
  • 150g dried tomatoes marinated in olive oil
  • 1 bunch of cherry tomatoes
  • salt pepper
  • rosemary, oregano

Prepare the dough by putting the flour and the semi-salted butter in pieces in the bowl of your food processor or in a container.

Mix with the sheet or with your fingertips to get a kind of sandy mixture.

Add the egg and water.

Mix again to obtain a homogeneous paste.

Without waiting (unless it’s very hot!) roll out the dough with a little flour on parchment paper.

For this recipe, I used a 23 x 9cm frame. You can also use a classic mold or a cake pan. Grease it a little with a release agent or butter. Place on a baking sheet lined with parchment paper. 

Place the dough, trying to adhere to the frame as much as possible, and to have a right angle at the bottom.

Cut off the excess with a knife. Put in the fridge while you do the rest.

Mix the full cream and the eggs, add salt and pepper to taste.

Cut the sun-dried tomatoes marinated in olive oil into pieces. Do not wipe them if there is oil. It will be even better!

Hop in the migaine.

Sprinkle with oregano and rosemary.

Cut the Sainte Maure (from Touraine) into pieces, removing the straw strand!

Direction the migaine. mix well.

Pour into the dough.

Take a bunch of cherry tomatoes and place them in the quiche.

With all the cheese and sun-dried tomatoes on the bottom, they will stay on top.

Bake for 1 hour at 180°C.

Slide onto a wire rack and carefully remove from the pan.

Let cool and enjoy with a good salad. A delightful treat warm or cold. 

Laisser un commentaire