Tomato Quiche Recipe


MethodMain Ingredient


 Flour2 1⁄4 Cup (36 tbs)
 Butter1⁄2 Cup (8 tbs)
 Salt1 Pinch
 Cold water4 Tablespoon
 Olive oil3 Tablespoon
 Tarragon1 1⁄2 Tablespoon
 Basil1 1⁄2 Tablespoon
 Dried thyme1 Pinch
 Salt To Taste
 Ground black pepper To Taste
 Butter1 Tablespoon
 Light cream7⁄8 Cup (14 tbs)
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3491 Calories from Fat 2111

% Daily Value*

Total Fat 240 g369%

Saturated Fat 119.7 g598.5%

Trans Fat 0 g

Cholesterol 1353.2 mg

Sodium 1083 mg45.1%

Total Carbohydrates 275 g91.5%

Dietary Fiber 22.2 g88.8%

Sugars 28.6 g

Protein 75 g149.2%

Vitamin A 333% Vitamin C 237.1%

Calcium 74.2% Iron 161.6%

*Based on a 2000 Calorie diet


1 Make the pastry by blending the flour and butter and adding the salt and water. Work together and when the pastry is smooth, roll it into a ball and let rest for an hour in the refrigerator.
2 Meanwhile, seed and chop the tomatoes. Heat the oil in a pan, add the tomatoes, tarragon, basil and thyme and cook slowly. When they are cooked, pass them through a strainer and season well.
3 Preheat the oven to 400°F. Butter a deep quiche dish 8-9 inches in diameter. When the pastry has rested, roll it out and line the tin. Prick the bottom with a fork. Put it in the oven and cook for 10 minutes. Do not let the pastry brown.
4 Beat the eggs with the cream, salt and pepper. Add this to the tomato and herbs and mix. Pour the mixture into the quiche pan. Return to the oven at 375 °F. and cook for 20-25 minutes. Serve hot or warm.