Tomato Quiche with Mascarpone

Instructions

Prepare the base

1. Cut the cold butter into 1/2cm pieces. Place flour and salt in a medium bowl and mix through.
2. Add cubed butter to the flour and use your hands to mix the butter thoroughly into the flour. You want the butter to be broken up and well combined, but don't overmix.
3. Once you have a crumbly consistence add 2 tablespoons of cold water and work the dough into a smooth ball. If the dough seems to dry add another tablespoon of water.
4. Move to a sealable container and place in the fridge for 15-20 minutes.
5. Note: You can make the dough ahead of time, but if you leave it in the fridge for more than 1 hour before continuing, take it out 10-15 minutes before rolling it into a disk.
6. Prepare a 24cm pie dish and lightly grease the bottom and the sides. Roll out dough onto a floured surface until the dough is a round disk of about 26-28cm diameter.
7. Roll the dough onto your rolling pin and move over the pie dish. Gently place over the pie dish and press the dough onto the bottom and up on the sides. Tuck the dough under to make an even rim. Use a fork to pierce the dough on the bottom 15-18 times. Place in the freezer for at least 30mins, or up to 3 days.

Prepare the filling

1. Preheat oven to 185° Celsius.
2. Wash tomatoes and cut out any green parts. Cut big tomatoes into halves.
3. In a medium bowl mix the eggs with a whisk. Add sourcream, thyme or oregano leaves, salt & pepper. Mix thoroughly.
4. Place tomatoes in your prepared quiche dish with the cut side facing up. Pour egg mixture over the tomatoes.
5. With a small spoon make little drops of mascarpone onto the quiche.
6. Bake quiche at 185° Celsius for 40-45 minutes or until nicely golden-brown. Serve with some extra fresh basil. Enjoy lukewarm or cold.
7. Note: Keep quiche in an airtight container in the fridge for up to 3 days.