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Cherry Tomato Mozzarella Quiche

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.

Cherry Tomato Mozzarella Quiche

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:

  1. Crust: In a food processor with a steel blade put flour, butter and salt and blend until the mixture is crumbly.
  2. Add egg and blend until the dough clumps.
  3. Transfer the dough on a lightly floured work surface and create a thin disc-shape. Wrap in plastic wrap and chill for 1 hour.
  4. 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.
  5. Using a fork create holes in the crust. Freeze the crust for about an hour.
  6. Filling: In a small pan heat olive oil.
  7. Add the sliced ​​onion and cook over medium-high until it begins to brown and soften a little.
  8. Season with salt and pepper to taste.
  9. Drain the onions and cool slightly
  10. Royal sauce: in a small bowl whisk cream, eggs, flour, salt, pepper, nutmeg and thyme until smooth.
  11. Preheat oven 165 degrees.
  12. Place the onions on the bottom of the frozen crust in an even layer.
  13. Sprinkle half of the mozzarella over the onions.
  14. Place the cherry tomatoes evenly over all.
  15. Pour the Royal gently on top and sprinkle with the remaining cheese evenly. Decorate with pine nuts.
  16. Bake for 35-45 minutes tapped, until the dough is golden and the filling is set.
  17. 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.
Cherry Tomato Mozzarella Quiche

Photo: Natalie Levin

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