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