Are you ready to make this fabulous quiche ? If you are a quiche lover, this new recipe is for you.
Quiche is an excellent French dish. It’s a fantastic quick lunch – so easy to prepare-. For a picnic, it’s also a great time.
You have a lot of quiche recipes. You can make a filling of crab-cheese, or meat or just vegetables and cheese,…..whatever you want. If you have fresh herbs in your fridge, it’s wonderful! 🙂 But dried herbs is fine.
I am so excited about this new recipe quiche. I never made a quiche with ricotta. I usually made a “quiche lorraine”, a french classic quiche with cheese and bacon.
Wow …this Tomato-Quiche is so good 🙂 With a blue cheese salad, it’s fabulous!
Serving : 4 Prep time : 30 mn Cooking : 45 mn
Ingredients :
- 1 puff pastry sheet
- 15-20 cherry tomatoes
- 4 larges eggs
- 1/2 cup heavy cream
- 1/2 cup fresh ricotta cheese, drained
- 6 Tbs fresly grated Parmesan cheese
- Salt and freshly ground black pepper
- 1/2 tsp dried basil (or 4-6 leaves fresh basil)
- 1/2 tsp dried oregano
Directions :
Preheat the oven to 350 degre F. Butter a 10 inch pie pan.
Filling : cut the cherry tomatoes in half and gently squeeze out as many seeds as possible.
Beat the eggs, cream, ricotta, parmesan, salt, and peper in a medium bowl with a electric mixer at medium speed until well mixed. Stir in the basil and oregano.
Roll out the pastry on a lightly floured work surface to 1/4 inch thick. Line the prepared pan with the pastry.
Pour the egg and cheese mixture over the base. Add the tomatoes one by one, cut side down, pressing them into the filling slightly.
Bake until golden brown and set, about 45 minutes.
Out-sources : Simply Delicious – Vegetarian- by Carla Bardi
Le coin français
Ingredients :
- 1 pâte feuilletée
- 15-20 tomates cerises
- 4 larges œufs
- 125 ml crème liquide
- 125 ml ricotta
- 6 cuil.à soupe parmesan
- sel, poivre
- 1/2 cuil.à café de basilic
- 1/2 cuil.à café d’oregan
Directions :
Préchauffer le four à 180 degré C.
Couper les tomates cerises en deux et gentiment presser chacune d’elles afin d’ôter les pépins.
Battre les oeufs, la crème, le ricotta et le parmesan, Ajouter sel et poivre, basilic et oregan.
Etaler votre pâte, en garnir un moule à tarte préalablement beurré et fariné. Verser la préparation sur la pâte précuite. Ajouter une à une chaque tomate, côté coupé vers le bas.
Faire cuire 45 minutes, jusqu’à ce que votre quiche soit dorée.
Out-sources : Simply Delicious – Vegetarian- by Carla Bardi
