If you’re looking for a great main course for Shavuot – you just found one! This cherry tomato mozzarella quiche is pretty, easy-to-make and so delicious.
Photo: Natalie Levin
Cherry Tomato Mozzarella Quiche
26 cm round pie pan or baking ring
For the crust:
240 grams all-purpose flour
160 grams cold butter cut into cubes
1 tsp. fine salt
1 medium egg
For the filling:
1 tbsp. olive oil
1 large onion, sliced
Salt and pepper to taste
200 grams grated mozzarella cheese
350-400 grams whole cherry tomatoes
For royal sauce:
250 ml. cream
2 eggs
1 heaping tablespoon of flour
Salt and pepper to taste
A little grated nutmeg
1 tsp. thyme leaves or chopped fresh basil
Some pine nuts for garnish (optional)
Preparation:
- Crust: In a food processor with a steel blade put flour, butter and salt and blend until the mixture is crumbly.
- Add egg and blend until the dough clumps.
- Transfer the dough on a lightly floured work surface and create a thin disc-shape. Wrap in plastic wrap and chill for 1 hour.
- Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Filling: In a small pan heat olive oil.
- Add the sliced onion and cook over medium-high until it begins to brown and soften a little.
- Season with salt and pepper to taste.
- Drain the onions and cool slightly
- Royal sauce: in a small bowl whisk cream, eggs, flour, salt, pepper, nutmeg and thyme until smooth.
- Preheat oven 165 degrees.
- Place the onions on the bottom of the frozen crust in an even layer.
- Sprinkle half of the mozzarella over the onions.
- Place the cherry tomatoes evenly over all.
- Pour the Royal gently on top and sprinkle with the remaining cheese evenly. Decorate with pine nuts.
- Bake for 35-45 minutes tapped, until the dough is golden and the filling is set.
- Cool for at least 30 minutes at room temperature before serving.
Notes:
- Keep in a closed container in the refrigerator up to 3 days, but you should serve at room temperature or slightly warm.
Photo: Natalie Levin