Crispy Tomato Quiche

This crispy tomato quiche recipe has everything to become one of your favorites. I hope to surprise you with this dish that is very easy to prepare, and that lets you make the most of your time while you do other things (you can even have it cooked in advance)... And it's very, very tasty!

On this occasion, the quiche base is made with sheets of filo pastry or brick pastry, which will give it an appealing crunch while keeping it light. It also allows us to play with seasonings, since we can sprinkle our favorite herbs between layers, or brush the sheets with the flavored oil we prefer.

In this recipe, where the tomato plays a leading role, it's important to choose the right variety so that its flavor, combined with the other ingredients, is a true celebration when mixed with them. Baked and presented in the Emile Henry deep ceramic dish it also becomes a visual delight.

Here is the recipe with some notes at the end, which I hope inspire you to adapt it to your taste.

Emile Henry deep cake dish

Ingredients

For the pastry

• 4-6 sheets of brick pastry or filo pastry
• 5 cl of olive oil

For the filling

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

*Tip: for an optimal visual result, combine the following varieties: 1 medium Black Crimea tomato, 1 medium yellow tomato and, to reach the indicated weight, use cherry or cocktail tomatoes of different colors.

Preparation

1. Preheat the oven to 180 °C.
2. Clean and slice the 2 medium tomatoes into thin rounds. For the cherry or cocktail tomatoes leave them whole with the small stem. Set aside.
3. Peel the garlic cloves and chop them very finely.
4. In the bottom of the ceramic dish lightly greased (with butter or non-stick spray), place the first sheet of brick or filo pastry previously brushed with oil.
5. Then add the other sheets and as you go, brush them lightly with oil. Arrange them so they cover the entire interior of the dish, and so they hang slightly over the sides.
6. Then sprinkle the cornstarch over the pastry and refrigerate for 5 min.
7. In a bowl aside, beat the eggs, add the cream, the mustard and the chopped garlic, salt and pepper to taste. Then add the cheese.
8. Pour the mixture into the dish and gently place the tomato slices and the whole cherry tomatoes in an attractive arrangement.
9. Bake the quiche for 45 minutes.
10. After the time has passed, 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 5 to 10 more minutes.
11. Let cool before slicing, sprinkle the basil leaves and serve with a salad on the side.

Notes

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

Emile Henry deep cake dish, Set of two Emile Henry ramekins No. 9, Emile Henry ceramic baking tray and Emile Henry rectangular fluted ceramic dish