Tomato & Pesto Quiche Recipe

Name: Tomato & Pesto Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams wholewheat flour; 100 grams all-purpose flour (feel free to amend the kinds of flour, but be careful with using more wholewheat flour as it will weigh the dough down and will not rise as much); 66 grams creme fraiche; 1/4 teaspoon salt; 1 teaspoon freshly ground black pepper; 66 grams cold water; 110 grams butter, diced in cubes; 2 tablespoons lemon juice; 4 tablespoons pesto (I used homemade rocket pesto); 3 eggs; 125 grams creme fraiche; 1 teaspoon freshly ground black pepper; 200 grams feta cheese or soft goat cheese, crumbled; 400-500 grams cherry tomatoes

Servings: persons

100 grams wholewheat flour
100 grams all-purpose flour (feel free to amend the kinds of flour, but be careful with using more wholewheat flour as it will weigh the dough down and will not rise as much)
66 grams creme fraiche
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
66 grams cold water
110 grams butter, diced in cubes
2 tablespoons lemon juice
4 tablespoons pesto (I used homemade rocket pesto)
3 eggs
125 grams creme fraiche
1 teaspoon freshly ground black pepper
200 grams feta cheese or soft goat cheese, crumbled
400-500 grams cherry tomatoes

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
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
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
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).

2490

kcal

Calories

Fat

440

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 100 grams wholewheat flour, 100 grams all-purpose flour (feel free to amend the kinds of flour, but be careful with using more wholewheat flour as it will weigh the dough down and will not rise as much), 66 grams creme fraiche, 1/4 teaspoon salt, and more.

Yes, Tomato & Pesto Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato & Pesto Quiche

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