A crispy crust filled with fresh Heirloom tomatoes smothered in a creamy egg & sour-cream filling. A very simple but delicious dish that you can enjoy as a light lunch, dinner or serve as an appetiser or for brunch.
Sometimes things can be so simple, right? Like peanut butter & jelly, or a simple crepe with sugar & lemon juice, or everybody’s darling: avocado on toast. Just like these, this easy Tomato Quiche is incredibly simple. In a beautiful, straight forward way.
The star of this dish is definitely the Heirloom tomatoes. This perfectly ripe summer vegetable becomes even more delicious when baked. And the creamy egg-filling makes a wonderful contrast to the juicy tomatoes.
Baking from scratch
Of course, when making a quiche you can always fall back on a store-bought dough. Especially when you’re in a hurry. But the beauty for me lies in making your own dough from scratch. Basically, all you need is flour & butter. Just make sure you’re using cold butter & you don’t overwork the dough. It doesn’t have to be perfect. Little bits & pieces of butter in your dough actually make it even better & flakier. You can even make the dough ahead of time, store it in the freezer & just pull it out once you need it.
Mixing up the filling is equally straightforward. You whisk the eggs with a whisk or fork, add sour cream, season to taste & you’re ready to go. All left to do is to fill your baking dish with the last fresh Summer tomatoes, pour the egg mixture over them. Add the mascarpone & bake until set.
It’s all about the dough
You all know that I love working with my hands. And kneading your own quiche dough is the perfect way to do that. Although, kneading might not be the best word to use here. Because the less you knead your quiche dough the better it will actually turn out. You wanna make sure you only work it as much as you really need for the dough to come together. And that you end up having bigger as well as smaller pieces of butter throughout your dough.
How to serve it
Like with basically all quiches, you can serve it warm or cold. Which makes it wonderfully versatile and a great dish to prepare in advance if you want to bring it to work, a potluck or serve to your friends at a brunch.
As always, if you make this recipe I would love to hear from you how you liked it. Simply leave a comment below or connect with me on instagram.
Lots of love,
Anna
Tomato Quiche with Mascarpone
A crispy crust filled with fresh Heirloom tomatoes smothered in a creamy egg & sour-cream filling. A very simple but super delicious dish that you can enjoy as a light lunch, dinner or serve as an appetiser or for brunch. Facebook0GoogleTwitterPinterest0Email
- Prep Time: 1h 45m
- Cook Time: 45m
- Total Time: 2h 30m
- Serves: 6
- Yield: 1 quiche
- Category: all recipes, baking, Brunch, dinner, lunch, Main dish, Starter/Appetizer, Summer, Vegetarian
Ingredients
For the base
- 125 grams cold butter
- 250 grams light spelt flour
- 1/2 teaspoon salt
- 3 tablespoons ice-cold water
For the filling
- 750 grams mixed Heirloom tomatoes
- 4 eggs
- 200 grams sour cream
- 100 grams mascarpone
- 1 teaspoon fresh oregano or thyme
- 1 teaspoon salt
- fresh pepper
- fresh basil for serving
Instructions
Prepare the base
- Cut the cold butter into 1/2cm pieces. Place flour and salt in a medium bowl and mix through.
- 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.
- 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.
- Move to a sealable container and place in the fridge for 15-20 minutes.
- 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.
- 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.
- 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
- Preheat oven to 185° Celsius.
- Wash tomatoes and cut out any green parts. Cut big tomatoes into halves.
- In a medium bowl mix the eggs with a whisk. Add sourcream, thyme or oregano leaves, salt & pepper. Mix thoroughly.
- Place tomatoes in your prepared quiche dish with the cut side facing up. Pour egg mixture over the tomatoes.
- With a small spoon make little drops of mascarpone onto the quiche.
- Bake quiche at 185° Celsius for 40-45 minutes or until nicely golden-brown. Serve with some extra fresh basil. Enjoy lukewarm or cold.
- Note: Keep quiche in an airtight container in the fridge for up to 3 days.
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