Tomato-Parmesan Quiche
Prop and food styling by Anat Lebel | Photography by Boaz Lavi
The quiche uses a classic pie crust called pâte brisée which has a melt-in-your-mouth texture. Since the dough freezes well I always make a double recipe: one for immediate use and the other to put in the freezer already rolled out and wrapped well in plastic wrap.
INGREDIENTS
YIELDS 1 10-INCH (26-CM) QUICHE
PÂTE BRISÉE CRUST
- 2½ cups f¬lour
½ tsp salt ¾ cup (1½ sticks) butter cut into cubes 1 egg yolk beaten ¼ cup water
FILLING
- 10½ oz (300 g) parmesan cheese
- 6¾ oz (200 ml) heavy cream 2 eggs2 cups grape or cherry tomatoes halved (preferably different colors)
GARNISH
- 1¾ oz (50 g) parmesan cheese
- fresh basil leaves
PREPARATION
For Dough
Put ¬flour and salt into a large bowl and mix. Make a well in the center and add the butter. Crumble it between your ¬fingers together with the f¬lour until you have a sandy consistency. Make another well in the center and add the egg yolk and water. Process with your f¬ingertips while gradually incorporating the ¬flour until it forms a dough. Alternatively use a food processor f¬itted with the steel blade or a mixer with the beater attachment.)
Press the dough into a 10-inch (26-cm) pan piece by piece. Start with the sides and then cover the bottom. Prick dough all over with a fork. Freeze for 10 minutes. (See tip.)
Preheat oven to 325°F (170°C).
For Filling
Place cheese cream and eggs into a bowl and beat well until smooth. When the oven is hot remove the dough from the freezer and bake for 10 minutes. Remove from the oven and pour ¬filling inside. Arrange the tomatoes on top cut-side up. Return to the oven and bake an additional 40 minutes until golden.
Sprinkle additional parmesan and basil leaves on top before serving.
Tip This dough is typically refrigerated for 30 minutes before rolling and baking. I’ve discovered that I get great results by simply pressing pieces of dough into a pan freezing it for 10 minutes and then baking. You save on the rolling time and the extra refrigeration step.
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