My mom's tomato and basil quiche

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My mom's tomato and basil quiche

My mom's tomato and basil quiche

Number of people

1 shortcrust pastry

1 can of tomato

2 onions

1 bunch of basil

5 eggs

1 brick of liquid cream



Olive oil

Preparation: 30 min
Cooking time: 30 min
Step 1
Preheat the oven to 180°C (thermostat 6). Roll out the dough in a tart tin, prick it with a fork and bake for 10 minutes.
Step 2
Sauté the minced onions very gently and covered for 10 minutes in olive oil.
Step 3
When the onions have melted but not browned, add the tomato flesh, salt and sauté covered for 15 minutes.
Step 4
Remove the cover and let it return for another 5 minutes.
Step 5
In a bowl, beat the eggs with the cream and pepper.
Step 6
Add the tomato mixture (it must have as little liquid as possible), stir, and add the coarsely chopped basil leaves.
Step 7
Pour the mixture over the dough and bake at 180°C (thermostat 6) for 30 minutes.
Author's note
Very good with a green salad. Both hot and cold good.

I add my grain of salt

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