Tomato & Pesto Quiche

1. 1

   Mix all the dough ingredients (flour, butter, cold water, salt, pepper, lemon juice and 66 grams of creme fraiche) and knead it into a supple dough. Refrigerate an hour before use (it will perform better in the oven and it will be easier to handle). In case you make extra portions of dough, simply wrap them in plastic foil (or put them in a sandwich bag) and freeze them.

2. 2

   After taking the dough out of the fridge, simply press the dough into a buttered form with your fingers (I find that greasing the form is not really necessary as the dough is buttery enough). There is no need to pre-bake the crust, and you can simply make the filling and pour this into it.

3. 3

   Make the filling by mixing the pesto (either left behind in your blender or straight from you jar) with the creme fraiche, eggs, and the cheese if you don't feel like sprinkling it on top. Pour the mixture into the form and drop the cherry tomatoes in it. Cover with the cheese (if you haven't already put it in there).

4. 4

   Bake in a moderately hot oven on 180 degrees Celsius for 40 - 50 minutes (when done, the quiche piece are easy to remove from the pan).

* Per serving · 4 servings · Values may vary.