Tomato Quiche

We have come up with a breakfast tomato quiche recipe that will help you quickly shake off the morning hangover, especially if you prepare it the day before. One of the most satisfying recipes with tomatoes is a salty accompaniment to tea. It is not very difficult to prepare.

The priority is only on tart dough. It needs to be prepared in advance and rested in the refrigerator for at least 1.5-2 hours. The dough is then spread into a lightly greased tart mold. It meets with cream and grated white cheese. Thinly sliced ​​tomatoes are arranged, mixed with spices, and cooked in the preheated oven until golden brown. It is eaten with pleasure, slice by slice, and one cannot get enough of its taste.

To prepare the tart dough; Put the flour and salt into the food processor fitted with the dough kneading attachment.

Add the butter cubes that you cut into small pieces and kept in the freezer, little by little, and mix.

When the tart dough forms small lumps, add cold water little by little and continue kneading.

Place the collected dough on wax paper sprinkled with a small amount of flour. Press lightly and pack. Put it in the refrigerator to rest for about 1.5 hours.

Roll the quiche dough, which has been resting in the refrigerator, into a pre-greased 26 cm square. Cool the tart mold by pressing it with your hand. Lift the edges up to match the shape of the tart pan.

Pour the cream into the middle of the tart mould. Sprinkle with white cheese that you crumble or grate with your hands.

Remove the ends and place the thinly sliced ​​tomatoes on the quiche. Lightly grease them with olive oil and sprinkle with salt.

Bake in a preheated 200 degree oven for 35-40 minutes. Remove the browned tart from the oven. Add cumin seeds and finely chopped rosemary pieces and continue cooking in a controlled manner for another 10-15 minutes.