Tomato quiche recipe with two cheeses
Ingredients to make Tomato Quiche with two cheeses:
- 4 red tomatoes
- 1 brick of liquid cream for cooking (200 ml)
- 3 eggs
- olive oil
- 1 sheet of short crust pastry
- 200 gr. camembert cheese
- 200 gr. grated emmental cheese
- Oregano
- Salt
- Pepper to taste
How to make tomato quiche with two cheeses:
Unroll the short crust pastry and line a tart pan with it, prick the bottom several times with a fork, cover with aluminum foil and cook in the medium oven for about 10 min. approx. Meanwhile, crack the eggs and mix them in a bowl, season with salt and pepper, then add the Camembert cheese cut into pieces, the grated emmental, and the liquid cream and mix all these ingredients well.
Separately, scald the tomatoes, peel them, remove the seeds and cut them into small cubes, fry them a little in the oil over a very low heat for 20 min. season with salt and oregano; Once the time has elapsed, add the tomatoes to the mixture of eggs and cheese that you had made previously, and pour it over the half-cooked dough, finally put it in the oven at 200ºC for about half an hour. Or until set.
