Perfect recipe for when the tomato harvest is in full swing and you have more cherry tomatoes than you know what to do with!
🥧 Ingredients
For the crust
- 3 dl (1¼ cups) flour (wheat or spelt both work beautifully)
- 100 g (about 7 tbsp) butter or margarine, cold and cubed
- 2–3 tbsp cold water
- A pinch of salt
For the filling
- 2–3 onions, finely sliced
- A little olive oil or (vegan) butter for frying
- 1 tsp dried herbs (thyme, oregano, or rosemary)
- As many cherry tomatoes as you have/can fit, halved
- 3 eggs
- 2 dl (¾ cup) (plant-based) milk of your choice
- Salt and black pepper
🍅 Instructions
- Make the crust
- Combine the flour and salt in a bowl.
- Add the butter and rub it into the flour with your fingertips until the mixture looks like coarse crumbs.
- Add the cold water, 1 tablespoon at a time, until the dough just comes together.
- Shape into a disc, wrap, and chill for at least 30 minutes.
- Prepare the filling
- In a frying pan, heat a little olive oil or vegan butter.
- Add the onions and cook slowly over medium heat until golden and sweet (about 10–15 minutes). Add herbs toward the end.
- Assemble the quiche
- Roll out the chilled dough and line a pie dish (about 24 cm).
- Prick the base with a fork and pre-bake at 200°C (400°F) for 10 minutes.
- Spread the fried onions evenly over the base.
- Arrange the tomato halves on top, cut side up.
- Mix the custard
- In a bowl, whisk together the eggs, plant milk, salt, and pepper.
- Pour gently over the filling.
- Bake
- Bake at 180°C (350°F) for about 30–35 minutes, or until set and lightly golden on top.
- Serve
- Let the quiche rest for 10 minutes before cutting.
- Serve warm or at room temperature with a simple green salad or fresh basil on top.
🌿 Tips & Variations
- Add a handful of spinach or kale with the onions for extra greens.
- Try a spoonful of mustard brushed onto the crust before adding the filling for a gentle kick.
- Works beautifully with cherry tomatoes but of course also with bigger/heirloom varieties of different colors.