Tomato quiche

Name: Tomato quiche
Yield: 0 serving
Cuisine: Bake
Ingredients: 9.00 tomatoes sliced; 250.00 g mozzarella cheese thinly sliced; 45.00 ml pesto basil; salt and freshly ground black pepper to taste

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Vegetables

By Food24 November 03 2009

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Ingredients (4)

quantity basic shortcrust pastry (see recipe)

9.00	tomatoes — sliced
250.00 g	mozzarella cheese — thinly sliced
45.00 ml	pesto — basil

quantity basic egg custard (see recipe)

salt and freshly ground black pepper — to taste

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Method:

Preheat the oven to 200 ºC and line a 30 cm quiche pan with the shortcrust pastry. Bake blind.
Arrange alternating layers of tomato and mozzarella in the baked pie dish so they overlap slightly. Stir the pesto into the egg custard and pour over the cheese and tomato. Bake for about 30 minutes. Reduce the oven temperature to 180 ºC and bake for another 10 minutes until set. Serve immediately.