Tomato Quiche - Thermador PROFESSIONAL Series Recipes

TOMATO QUICHE

INGREDIENTS
Pastry
¼
1 cups flour
5 tbsp. butter or margarine
1 small egg
Salt
Butter for greasing the pan
Topping
2 tomatoes
¼
lb. mushrooms
1 cup crème fraîche
2 eggs
1 tbsp. tomato purée
Salt, pepper, freshly ground
¼
lb. cubes of sheep's milk
feta in herbs
Knead together the flour, butter, egg and a small pinch of salt in the food processor
with the dough hook. Knead again with your hands and form into a ball. Leave to
stand for 30 minutes.
Roll out the dough on a floured work surface and use it to line a greased 9" square
baking dish. Place in the refrigerator until the topping is ready to be added.
To make the topping, make a cross incision in the tomatoes. Steam in the perforated
pan as indicated. Peel off the skin. Cut the tomatoes into eighths and remove
the seeds.
Wipe and slice the mushrooms.
Thoroughly mix the crème fraîche, eggs and tomato purée and season with salt
and pepper. Spread the filling evenly over the dough and lay the tomato slices,
mushrooms and well-drained cheese cubes on top. Bake the quiche as indicated.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
Tomatoes
STEAM, 210 – 212°F
2 – 3 minutes
Perforated + Baking Pan (Level 3 + 1)
Quiche
STEAM CONV, 350°F
35 – 40 minutes
Dish on Wire Rack (Level 2)
3 3
1 1
AND CASSEROLES
45