Wednesday, September 21, 2005

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
  1. 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.
  2. Spread the pesto evenly on the pie shell.
  3. Place the tomatoes on top of the pesto.
  4. In a bowl, beat the eggs and crème fraîche. Add salt, pepper and nutmeg. Pour this mix on the tomatoes.
  5. Sprinkle shredded gruyère cheese on the top.
  6. 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.

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