Quiche aux Tomates/Tomato Quiche

Am sure many of us know about quiche, anyhow quiche is a savoury,open faced pastry crust with a filling of savoury custard prepared usually with cream and eggs. Most of the time,quiche is prepared with meat or fish, rarely with cheese or vegetables and very much often with spinach leaves. Quiche is one of rich pastry of French cuisine which can be served hot or cold.Most famous quiche in France is Quiche Lorraine prepared with savoury cusard with bacon or lardon topped with emmantel cheese.

Do you know Quiche is one of the famous street food here after french fries. French people adore this rich and delicious savoury pie, they can eat anytime of the day. Coming to my quiche, i prepared mine with cherrry tomatoes and a savoury custard with cream,egg,milk and cheese.My kids love having their dose of veggies with their favourite quiche and quiche with some salads makes a super filling,satisfying lunch or dinner. Since am running a long blogging marathon with a theme each week, am posting this quiche which goes under the letter 'Q' coz my theme of this week is streetfoods/condiments.

Pie dough:

2cups All purpose flour

Salt

1/2tsp Sugar

1/2cup Butter

1/4cup Olive oil

Take the flour in a bowl, add the salt,sugar,butter and olive oil, mix with your fingers to make a crumble like texture.

Gradually add the water and make a smooth dough. Wrap it and arrange in fridge for an hour.

For filling:
20nos Cherry tomatoes (sliced as two pieces)
2cups Milk
1/2cup Heavy cream
2nos Eggs
3tbsp All purpose flour
1/2cup Grated cheese (as per need)
2tbsp Emmental cheese
Salt
Pepper powder
1/2tsp Dry herbs (parsley,thymn leaves)
Olive oil

Preheat the oven to 350F, roll the already prepared pie dough as medium thick disc and tranfer it gently to a tart mould.

Whisk the eggs,milk,heavy cream,flour,dry herbs in a bowl.

Add in the grated cheese,salt,pepper powder to the whisked egg mixture.

Pour this mixture to the already prepared  pie dough.

Drop gently the sliced cherry tomatoes

Sprinkle generously the emmental cheese on the top and bake for 30-35minutes until the crust turns golden brown.

Serve warm or cold as medium sized wedges..

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32