Name: Whole tomato and spinach quiche
Yield: 6 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 2.00 ml salt; 60.00 g butter; 1.00 eggs yolk only; 125.00 ml water cold; 6.00 tomatoes peeled; salt; 1.00 leeks sliced; butter; 125.00 g button mushrooms sliced; 250.00 g spinach frozen, defrosted; 60.00 g breadcrumbs fresh; 5.00 ml fresh basil; 10.00 ml mustard; salt and freshly ground black pepper to taste; 6.00 eggs lightly beaten; 250.00 ml cream; 50.00 g cheddar cheese grated

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Ingredients (18)

CRUST

240.00 g	flour — cake
2.00 ml	salt
60.00 g	butter
1.00	eggs — yolk only
125.00 ml	water — cold
6.00	tomatoes — peeled
	salt

SPINACH FILLING

1.00	leeks — sliced
	butter
125.00 g	button mushrooms — sliced
250.00 g	spinach — frozen, defrosted
60.00 g	breadcrumbs — fresh
5.00 ml	fresh basil
10.00 ml	mustard
	salt and freshly ground black pepper — to taste
6.00	eggs — lightly beaten
250.00 ml	cream
50.00 g	cheddar cheese — grated

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Method:

Preheat oven to 190 ºC (375 ºF). Spray a 25 cm ovenproof dish with non-stick spray.
Sift the cake flour and salt together in a mixing bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and cut it in with a knife. Add enough of the cold water to form a stiff dough.
Roll into a ball and wrap in plastic wrap. Chill for 30 minutes.
Remove the flesh of the tomatoes with a grapefruit spoon. Sprinkle a little salt inside each tomato and leave them standing upside down on a wire rack to drain.
Sauté the leek in a little butter until soft. Add the mushrooms and stir-fry until pale brown.
Add the spinach and simmer until most of the liquid has evaporated.
Remove from the heat and add the remaining filling ingredients. Mix well.
Roll the dough out until 3-5 mm thick and line the pie dish with it. Trim the edges and prick the base with a fork.
Chill the pastry shell for a few minutes. Line the shell with a sheet of wax paper and fill with dried beans or uncooked rice.
Bake for 10 minutes, remove the beans and wax paper and bake for another 10 minutes or until the pastry is done, but not browned.
Pat dry the inside of the tomatoes using a piece of paper towelling.
Spoon the filling into the hollowed-out tomatoes and arrange them in the prepared crust.
Blend the eggs, cream and Cheddar cheese together, season to taste with salt and black pepper and spoon into the prepared crust.
Bake for 1 hour or until the egg mixture is done and has set.
Serve hot.