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Dairy
Medium
1 Hour, 20 Minutes
Diets 
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.
2 and 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 and 1/2 sticks) butter, cut into cubes
1 egg yolk, beaten
1/4 cup water
10 and 1/2 ounces (300 grams) Parmesan cheese
6 and 3/4 ounces (200 milliliters) heavy cream
2 eggs
2 cups grape or cherry tomatoes, halved (preferably different colors)
1 and 3/4 ounces (50 grams) Parmesan cheese
fresh basil leaves
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.)
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.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Photography: Boaz Lavi Styling: Anat Lebel
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My husband could not stop raving about this quiche! He loved it!
I thought it had a very good flavour, but was a bit too heavy for me, even after substituting some of the parmesan for mozerella.
All in all, a good quice recipe