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:

1. 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.

2. Preheat the oven to 375°F/190°C/gas 5. Oil a 9-inch (24-cm) springform pan.

3. Filling: Blanch the tomatoes in salted, boiling water for 30 seconds. Drain and peel. Remove the seeds and slice thinly.

4. 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.

5. Beat the eggs with the milk, remaining Emmental, salt, and pepper. Pour the mixture over the pastry.

6. Bake for 30-40 minutes, or until set and golden brown. Mix the yogurt, basil, and mint in a small bowl.

7. Serve the quiche hot or warm with the yogurt sauce.