For the base, knead flour, baking powder, butter in flakes, 1 egg and 100 ml whipped cream until smooth. Form the dough into a roll, wrap in foil and chill for 60 minutes.
Grate the mountain cheese. Finely chop the tomatoes. Fry bacon in a pan until crispy. Wash chives, dab dry and cut into small rolls.
Whisk 2 eggs and 150 ml cream. Mix everything and season with salt and pepper to taste. Preheat oven to 180 degrees.
Roll out dough between baking paper and line a springform pan or quiche dish with it. Peel off the top layer of paper and pour in the tomato mixture.
Bake the tomato quiche for about 40 minutes.
Preparation Tip:
The tomato quiche goes well with fresh green salad. For a vegetarian version, simply omit the bacon.