Crispy tomato quiche

This crunchy tomato quiche recipe has everything to make a name for itself among your favourites. I hope to surprise you with this dish that is very easy to prepare, and that allows you to take advantage of time while doing other things (and you can even have it cooked beforehand)... And it is very, very tasty!

On this occasion, we make the base of the quiche with sheets of phyllo dough or brick dough, which is what will give it a very appetizing crunchy point, while lightening it. In addition, it allows us to play with the dressings, since we can sprinkle our favorite aromatic between layer and layer, or grease the sheets with the flavored oil that we like the most.

In this recipe, in which the tomato plays a leading role, it is important to choose the variety well so that its flavor, combined with the rest of the ingredients, is a real party when mixed with them. And baked and presented in Emile Henry's tall ceramic mold it also becomes a visual delight.

Here you have the recipe with some notes at the end, which I hope will inspire you to adapt it to your liking.

Tall ceramic cake pan Emile Henry

Ingredients

For the mass

• 4-6 sheets of brick dough or phyllo dough
• 5cl of olive oil

For the filling

• 500 g very ripe tomatoes*
• 200g grated Gruyère cheese
• 7 medium eggs
• 30 cl of liquid cooking cream (18% mg)
• 1 cup cornstarch
• 2 garlic cloves
• 1 tsp Dijon mustard
• Salt and freshly ground pepper
• 5 basil leaves to garnish

* Tip: For optimal visual results, combine the following varieties: 1 medium Crimean black tomato, 1 medium yellow tomato, and up to the indicated weight, use different colored cherry or cocktail tomatoes.

Elaboration

1. Preheat the oven to 180 °C.
2. Clean and cut the 2 medium tomatoes into thin slices. For cherry or cocktail tomatoes, leave them whole with the small tail. Booking.
3. Peel the garlic cloves and chop them very fine.
4. At the bottom of the lightly greased ceramic mold (with butter or release spray), place the first sheet of brick or phyllo dough previously greased with a brush.
5. Then add the other leaves and as you go, brush them lightly with oil. Place them so that they cover the entire interior of the mold, and that they stick out a little on the sides.
6. Then sprinkle the cornstarch over the dough and reserve in the fridge for 5 min.
7. In a separate bowl , beat the eggs, add the cream, mustard and minced garlic, salt and pepper to your liking. Then add the cheese.
8. Pour the mixture into the mold and delicately place the tomato slices and the whole cherry tomatoes, harmoniously.
9. Bake the quiche for 45 minutes.
10. After the time has elapsed, check with the tip of a knife that the quiche is well cooked. If not, place a sheet of paper on top and let it bake for another 5 to 10 minutes.
11. Let cool before cutting, sprinkle the basil leaves and serve with a side salad.

Grades

• You can substitute grated Gruyere cheese for Italian fontina cheese. Or use a mix of both. You can also put a little blue cheese, to give it a different flavor point.
• For more flavor, you can add Provencal herbs, oregano, or fresh herbs between each sheet of dough.
• You can also use flavored oil to grease the sheets. It is a good way to use the oil from the roasted garlic, which will give it an incredible flavor (you can see how to do it here ) or the spicy oil that you have for pizzas.
• Chop a few anchovies into small pieces and, just as you take the quiche out of the oven, spread them on top before taking it to the table.
• You can make this recipe with shortcrust pastry or puff pastry if you want, but the crunchy and light touch that both the brick dough and the phyllo dough give it in this recipe is wonderful.

Tall ceramic mold for Emile Henry cakes , set of two Emile Henry nº9 ramekins , Emile Henry ceramic baking tray and Emile Henry wavy rectangular ceramic mold