Tomatoes, what would summer be without them? Definitely unimaginable! And since there is nothing better in summer than sitting comfortably on the terrace in the evening sun with good friends and feasting, the little red delicacies are here today with us in a simple quiche with a fine short pastry base and spicy ricotta cream.
Quiche is definitely one of our favorites among the recipes. Derived from the Alsatian word Kichel or cake, it corresponds to the German word cake and conquers all pleasure hearts in no time. It is simply delicious, really easy to make and there are no limits to the imagination when it comes to the topping or the filling. The best-known variant is the quiche Lorraine, which is additionally refined with bacon, but there are now numerous other variants, all of which have their certain charm. As a filling, salmon or minced meat taste just as good as their completely vegetarian alternatives, consisting of spinach, leek, mushrooms or the autumn favorite pumpkin. Even when pouring the quiche, you can vary it to your heart’s content. Feta, ricotta, Taleggio or maybe Gorgonzola? No matter! Together with the egg and milk base, they all provide the necessary binding and a spicy taste and can therefore be exchanged according to your preference. And it is also practical, because whether for good friends, a lunch break or as a souvenir for a birthday: Quiche can be prepared very well, even frozen, you can eat it cold or warm, at noon or in the evening and both in summer and winter enjoy. How could you resist?
Recipe for a tomato quiche
- 150 g of flour
- 90 g butter
- 5 eggs
- 250 g ricotta
- 5 tablespoons milk
- Salt
- 3 tsp Young Kitchen Arrabbiata spice
- 1 pack of cherry tomatoes
For the dough (shape approx. Ř 26 cm):
Knead the flour, butter, 1 egg and 2 pinches of salt into a dough and store in the refrigerator for 1/2 hour. Then roll out the dough so that it fits into a quiche dish. Simply cut off the excess edge.
For the filling:
Mix the ricotta, the remaining eggs, milk, 3 teaspoons of Arrabbiata spice and 1/2 teaspoon of salt well and pour onto the dough. Halve the cherry tomatoes and spread them on the dough. Bake at 150 ° C (fan oven) for 40 minutes. Let it cool down and garnish with some arugula or basil.
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