Thermador PRD48NLSGU Livro De Receitas

Side diSheS, Vegetarian diSheS

and CaSSeroleS

45

ToMaTo QUICHe

IngReDIenTs

Pastry
1

¼

 cups flour

5 tbsp. butter or margarine
1 small egg
salt
butter for greasing the pan

Topping
2 tomatoes

¼

 lb. mushrooms

1 cup crème fraîche
2 eggs
1 tbsp. tomato purée
salt, pepper, freshly ground

¼

 lb. cubes of sheep’s milk 

feta in herbs

 seTTIngs

   

1

1

3

3

 

knead together the flour, butter, egg and a small pinch of salt in the food processor with 
the dough hook. knead again with your hands and form into a ball. leave to stand for 30 
minutes.

Roll out the dough on a floured work surface and use it to line a greased 9” square baking 
dish. Place in the refrigerator until the topping is ready to be added.

To make the topping, make a cross incision in the tomatoes. steam in the perforated pan as 
indicated. Peel off the skin. Cut the tomatoes into eighths and remove 
the seeds.

Wipe and slice the mushrooms.

Thoroughly mix the crème fraîche, eggs and tomato purée and season with salt 
and pepper. spread the filling evenly over the dough and lay the tomato slices, 
mushrooms and well-drained cheese cubes on top. bake the quiche as indicated.

serves 4