Autumn tomato-broccoli quiche
In Estonia, tomatoes are ripening at the end of summer and in September, which I think is already quite autumn. Here’s a simple idea of what to do with all these tomatoes. My good colleague Krista brought me a whole bunch of delicious tomatoes from her countryside, some of which we ate immediately, but I kept some tomatoes with proper size to make an open pie. In addition to tomatoes, I also decided to put broccoli and some blue cheese in the pie. Such a pie with large tomatoes came juicy and surprisingly delicious.
Preparation time: 1 hour
Level: easy
Quantity: 8-12 slices
Ingredients:
Dough
170 g of cold butter
280 g of flour
5 tablespoons cold water
1 egg yolk
Filling
Small broccoli cut into suitably sized pieces
About 10 medium size tomatoes
180-200 g of blue cheese
Season with salt, black pepper and various herbs. Classic pizza seasoning suits well
Sauce:
250 ml whipped cream
5 eggs
2 teaspoons French dijon mustard
0.25 teaspoons of black pepper
0.5 teaspoons of salt
A little of herb mixture (eg pizza seasoning)
50 g grated parmesan
Preparation:
1. Prepare the dough. Mix cold butter and flour until crumbs are formed, add water and egg yolk, knead lightly into a dough. Leave at +4 degrees for 30 minutes, but nothing happens if you continue formatting immediately
2. Roll the dough disc slightly larger than the quiche mold, turn the dough around the dough roll and place to the quiche form. Press the dough into a mold, cut the remaining edges evenly with a knife
3. Line the pie with parchment paper and fill with the mixture of dry rice and peas (I have been using them for several years and keeping them in a dry place cup until the next quiche preparation) and bake at 175 degrees C for 25-30 minutes until the edges are crisp.
4. Remove the rice and peas
5. Cut the broccoli into suitably sized pieces and cook for 3 minutes with light salt and cool quickly with cold water
6. Mix the double cream and eggs, mustard, and spices. Grate and stir in the parmesan
7. Put broccoli pieces in the bottom of the quiche mold, crumble and add the blue cheese. Cut the tomatoes in half and place in the bottom of the mold so that the cut side is up
8. Pour the pie over the sauce so that the uper parts of the tomatoes are slightly left out of the mixture
9. Bake at 175 degrees C for 35 minutes until the quiche is golden brown
10. Serve hot or cold
Done !!!
