Quiche with Tomatoes and Goat Cheese
Appetizers Lacto-Ovo Vegetarian Recipes French Eggs Cheese
Oh la la, it's the best thing I've had in Paris!
I got it exactly the same from my second try. And this time, I wasn't the only one being picky - Radu was too. He noticed the first time that the cheese taste wasn't as intense and I realized that in Paris they used aged goat cheese, not the fresh kind I used. And I didn't like that I put the tomatoes without grilling them first, which made my quiche a bit "watery" if you cut it hot, straight from the oven. As a result, I decided the first attempt wasn't worth posting. On the second attempt, I corrected these two "slips" and it came out right.
Ingredients
Crust (pâte brisée)
150g flour
120g cold butter
4 tablespoons cold water
Filling
1 tomato (firmer, easier to slice)
150g aged goat cheese
150g sour cream
2 eggs
salt, pepper
Servings: 4
How to prepare quiche with tomatoes and goat cheese
- Put the butter and water in the freezer for 15 minutes.
- In a food processor, add the flour, a pinch of salt and the cold butter cut into cubes. Pulse a few times until the flour becomes sandy. Then start the processor again and add the water, tablespoon by tablespoon. The dough should come together into a ball in the processor.
With cold hands (hold them under cold tap water), turn the dough onto plastic wrap, shape it into a disc and flatten it as much as you can. Refrigerate for at least 30 minutes.
* you can use store-bought pâte brisée if you find it - While the dough is chilling, cut the tomato into rounds. Grill them in a grill pan over low heat for 5 minutes on each side, just until slightly dehydrated. When done, remove to a plate and gently peel off the skin (it will come off easily).
- Roll out the crust into a thin round sheet larger than 25cm in diameter. Using a plate, cut out a circle of 25cm diameter from the sheet. Place the dough circle in a round 20cm diameter pan (I put baking paper on the bottom and greased the sides with a little oil).
- Place the tomato slices over the dough, side by side.
- Crumble the goat cheese over the tomatoes.
- Beat the eggs well and add the sour cream, along with salt and pepper to taste. Pour this mixture over the cheese. Shake the pan a little to distribute the cream evenly. Optionally, sprinkle some grated cheese or parmesan over the cream (to make a nicer golden crust; I sprinkled 1 tablespoon of parmesan).
- Bake at 180°C/350°F for 35-40 minutes. In the last 2-3 minutes, switch the oven to grill (heat from above) to brown the top nicely.
- Let it cool down then slice. It's very good cold or reheated.
Grilled tomato
Pastry with tomato and cheese in the pan
Add the eggs and sour cream
Baked Quiche
Quiche with Tomatoes and Goat Cheese
