Vegetarian
Recipes - Tomato Quiche with Yogurt Recipe
Tomato Quiche
with Yogurt
Ingredients
Serve
4
Pastry:
1 2/3 cups/250 g all purpose/plain
flour
1 egg yolk
1/8 tsp salt
1/8 tsp ground black pepper
2 tbsp extra-virgin olive oil
Filling:
1 3/4 lb/800 g firmripe tomatoes
3/4 cup/90 g freshly grated
Emmental (Swiss) cheese
3 eggs
4 tbsp milk
salt and freshly ground black pepper to
taste
To Serve:
1 cup/250 ml plain yogurt
1 tbsp finely chopped basil
1 tbsp finely chopped mint
Method:
Pastry: Sift the flour into a bowl. Mix in the egg yolk,
salt, pepper, and oil to form a smooth elastic dough.
Shape into a ball, wrap in plastic wrap (cling film),
and set aside for 1 hour.
Preheat the oven to 375°F/190°C/gas 5.
Oil a
9-inch (24-cm) springform pan.
Filling: Blanch
the tomatoes in salted, boiling water for 30 seconds.
Drain and peel. Remove the seeds and slice thinly.
Roll out the pastry on a lightly floured surface to 1/4
inch (5 mm) thick. Line the prepared pan with the dough,
trimming the edges to fit. Prick all over with a fork.
Sprinkle with half the Emmental and cover with the
tomatoes.
Beat the eggs with the milk, remaining Emmental, salt,
and pepper. Pour the mixture over the pastry.
Bake for
30-40
minutes, or until set and golden brown.
Mix the yogurt, basil, and mint in a small bowl.
Serve the quiche
hot or warm with the yogurt sauce.