Pastry:
180 g all-purpose flour
90 g unsalted butter
1/2 tsp salt
60 ml water
22 cm tart pan (removable bottom)
Filling:
5 Eggs
400 ml heavy cream
1 tsp salt
1/3 tsp pepper
1/2 tsp dried oregano
3-5 fresh basil leaves
100 g grated Parmesan cheese
45 g grated Mozzarella cheese
10 cherry tomato
Place the flour, salt and cold butter in a food processor. Pulse until crumbs are formed. Add cold water, a little bit at the time until the dough starts to come together. Roll the dough out on a lightly floured work surface to 4 inch (5 mm) thick. Line the prepared tart pan with the dough and trim the edges. Refrigerate it for at least 30 minutes..
Meanwhile, whisk the eggs and cream in a large bowl with the salt, pepper, and dried oregano. Thinly chop the fresh basil leaves and add them to the mix with the grated Mozzarella and Parmesan cheese.
Preheat the oven to 180°C. Remove the chilled tart from the fridge and pour the filling over the tart. Slice the cherry tomatoes in half and place them over the quiche filling.
Bake it for 15 minutes at 180°C, then reduce the temperature to 160°C and bake for 35 minutes, or until the quiche filling has set.
Notes
To know if the quiche filling is baked, shake the pan and look at the centre of the quiche. If it jiggles a lot, it means that it is not fully baked.
