A no roll, press-down Easy Cheese Crust Tomato Quiche.
I’ve called this an Easy Cheese Crust Tomato Quiche for good reason! It really is EASY to make…There’s no rolling out pastry going on here, therefore no chance of the pastry breaking apart before you get it to the quiche dish, then having to patch it up, or worse – start again.
Nope, none of that…
Because this easy quiche has a cheese and herb crust that simply needs to be mixed together, kneaded a few times and then pressed into the bottom of your quiche dish and baked for 15 minutes. That’s IT! Your crust is done, done and DONE.
The crust is made with wholewheat flour, olive oil, egg yolks, milk, cheese and dried herbs. It becomes a crunchy, chewy crust that is so full of flavour and texture…I think I’m hooked.
Then all that is needed is for the eggs to be whisked together with the herbs and cheese, the extra ripe, farm fresh (in my case!) tomato slices placed in layers in the baked quiche crust. The egg mixture is now poured over the tomatoes and the quiche is baked for about 35 minutes.
The egg mixture is made with eggs, cheese, dried herbs, salt and black pepper.
What will greet you when you open the oven door is a perfectly baked, golden, steaming tomato and cheese quiche with THE TASTIEST CRUST! This is a quiche with simple flavours…But tell me, what goes together better than cheese and tomato? Add some herbs and you’ve got YUMMY Food Simplicity at it’s very best!
A couple of weeks ago some friends dropped by for the night and brought with them a whole crate of their Deeeelicious tomatoes, fresh off their farm. There is nothing like a farm fresh tomato…I have never found a store bought tomato with the same amazing colour and flavour of a freshly picked farm tomato. Amazing!!
If you have a farmers’ market near you, I encourage you to try their fresh produce…it can’t be beaten!
Needless to say I’ve been cooking up a storm with tomatoes ever since…I’ve made my Cozy Up Tomato & Butternut Squash Soup, my Roasted Red Pepper Garlic Pasta Sauce with fresh tomatoes, and today – my Easy Cheese Crust Tomato Quiche has joined the ranks.
Another slice of this delicious quiche is on my schedule for later today…I think you should diarise a quiche cook-up soon! Bake-up? Show-down? Whatever you want to call it, just do it soon! And then tell me ALL about it, I wanna know!!
- FOR THE CRUST:
- 2⅛ cups wholewheat flour
- ¼ cup olive oil
- 2 egg yolks (keep the egg whites aside for later)
- ¾ cup milk
- 1 cup cheddar cheese, grated
- 1 tsp dried mixed herbs
- FOR THE QUICHE:
- 8 eggs, whisked + the 2 egg whites set aside earlier
- 1 tsp mixed dried herbs
- 1 cup cheddar cheese, grated
- ½ tsp salt
- 1 tsp black pepper
- 4 large tomatoes, sliced into thin rounds
- TO MAKE THE CRUST:
- Preheat oven to 180°C. Grease and lightly flour an 11 inch round quiche dish (or pie dish) with sides at least 1.5 inches tall.
- Place the flour in a large mixing bowl and make a well in the centre, pour in the olive oil, egg yolks and milk and stir until combined. Now stir in the grated cheese and mixed herbs. Knead the dough gently 3- 4 times, it should be smooth and not sticky.
- Form the dough into a ball and place in the centre of the quiche dish. Press down with your hands until the dough evenly covers the base and up the sides of the dish. Score the crust all over with a fork. Bake for about 15 minutes until going golden. Take out of the oven.
- TO MAKE THE QUICHE:
- In a large bowl, stir the dried mixed herbs, cheese, salt and pepper into the whisked eggs.
- Arrange the tomato slices in the baked quiche crust in layers (I did 3 layers). Pour the egg mixture over and bake for 35 - 40 minutes until the egg is cooked through.
- Allow to cool for about 10 minutes before slicing and serving.