Tomato Basil Quiche

For the tomato basil quiche, first prepare the dough. Knead flour, curd, water, oil and salt in a bowl.

If the dough is not yet really smooth, simply add some more oil. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.

Roll out the dough thinly on a floured work surface and place it in a springform pan greased with butter. While doing this, raise a 2 cm high rim.

Prick the bottom a few times with a fork.

For the filling, slice the tomatoes and the mozarella. Cut the onion into small pieces. Alternate tomato slices and mozzarella on the pastry base, sprinkle onion pieces on top.

For the glaze, whisk whipping cream with eggs, paprika powder, basil and salt until well blended and spread over the quiche.

Bake the tomato-basil quiche in a preheated oven at 180° C for about 30 minutes.

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