Cherry Tomato and Pesto Quiche
I’m making an exception today: the following recipe is not a classical French dish but something I “invented” yesterday night while trying to use up the cherry tomatoes and basil growing in my backyard. Since it turned out really good I wanted to share this new recipe with you guys (there are more quiche ideas here). So here it goes:
- home-made pâte brisée quiche crust
- about 4 tablespoons of home-made pesto sauce
- 1/2 pound cherry tomatoes (it should work with 3 sliced “regular size” tomatoes)
- 3 eggs
- 2 tablespoons of crème fraîche (or sour cream)
- salt, pepper and freshly grated nutmeg
- gruyère cheese
- Roll out the dough and place it in a buttered pie pan (or use baking paper instead of the butter, as I did). Make a few holes in the crust with a fork.
- Spread the pesto evenly on the pie shell.
- Place the tomatoes on top of the pesto.
- In a bowl, beat the eggs and crème fraîche. Add salt, pepper and nutmeg. Pour this mix on the tomatoes.
- Sprinkle shredded gruyère cheese on the top.
- Bake for about 30 minutes at 400F, or until the quiche has a nice golden color.
You can eat it warm or cold, with a green leaves salad or on its own.