Tomato Quiche

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.

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