The quiche uses a classic pie crust, called pâte brisée, which has a melt-in-your-mouth texture. Since the dough freezes well, I always make a double recipe: one for immediate use, and the other to put in the freezer, already rolled out and wrapped well in plastic wrap.
- Cooking and Prep: 1 h 20 m
- Serves: 8
For the Dough
For the Filling
For the Garnish
Prepare the Dough
Put flour and salt into a large bowl and mix. Make a well in the center and add the butter. Crumble it between your fingers together with the flour until you have a sandy consistency.
Make another well in the center and add the egg yolk and water. Process with your fingertips while gradually incorporating the flour until it forms a dough. Alternatively, use a food processor fitted with the steel blade or a mixer with the beater attachment.)
Press the dough into a 10-inch (26-centimeter) pan, piece by piece. Start with the sides and then cover the bottom. Prick dough all over with a fork. Freeze for 10 minutes. (See tip.)
This dough is typically refrigerated for 30 minutes before rolling and baking. I’ve discovered that I get great results by simply pressing pieces of dough into a pan, freezing it for 10 minutes, and then baking. You save on the rolling time and the extra refrigeration step.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Place cheese, cream, and eggs into a bowl and beat well until smooth.
When the oven is hot, remove the dough from the freezer and bake for 10 minutes.
Remove from the oven and pour filling inside. Arrange the tomatoes on top, cut-side up. Return to the oven and bake an additional 40 minutes, until golden.
Sprinkle additional Parmesan and basil leaves on top before serving.
• Get a head start on your Shavuos cooking by trying this unique quiche. This quiche keeps for up to three days in the refrigerator, or can be frozen and then transferred to the fridge a day before serving. Serve warm or at room temperature.
• After eating Parmesan cheese one must wait six hours before eating meat. See more on this, including a list of all hard cheeses that require waiting, here.
Photography: Boaz Lavi
Styling: Anat Lebel