Goat Cheese Quiche with Tomatoes

Hello Dear Friends,

I couldn't find the opportunity to post the Wednesday recipe because I was in the studio all day. I couldn't find the opportunity to write after I spent Thursday working on the recipes for the upcoming shoots. Since I know that you are eagerly waiting for new recipes, it is especially suitable for breakfast. Goat Cheese Quiche with TomatoesI wanted to share my :)

When my tomatoes were from the garden, a delicious and colorful painting emerged :) You can use any type of tomato you want, but make sure that the tomatoes are firm. Don't forget to add some green tomatoes when the time is right.

Let's cook it so we write the recipe # Mutfaksirlari #tomatoes

A post shared by Kitchen Secrets (@kitchensirlari) (Oct 12, 2017 at 06:37 PM PDT)

I have collected the tricks of preparing tart and pie dough in a long article before. Since they are the same type of dough, you can prepare these doughs from here. You can learn the tricks you need to follow.

The goat cheese I use is oily and semi-hard. It is sold in large balls in delicatessens and you can cut as much as you want. You can use any cheese you want by paying attention to the salt ratio.

Grate, mix with cream and cheese. Add whatever you want according to your taste and put it in the oven :)

Make sure that your quiche base is cold before you put it in the oven so that it does not shrink too much. You can also keep it in the freezer for 10 minutes if necessary.

Love…

Ingredients for Tomato Goat Cheese Quiche Recipe

For the dough:

• 340 g flour (3 cups)
• 225 g cold butter (1,5 cups)
• 2 tea spoon salt
• 6-7 tablespoons of ice water

For the cream:

• Half a box of cream (100 ml)
• 1 egg
• 150 g goat cheese grated

 For Top:

• Red and Green tomato slices

How To Make Tomato Goat Cheese Quiche Recipe?

1. Attach the dough kneading apparatus of your mixer. Transfer the flour into a deep mixing bowl.
2. Add the cold butter that you cut into cubes on it. Add 4 tablespoons of ice water and run the mixer first at low speed and then at high speed.
3. If necessary, add 2-3 more tablespoons of ice water and continue mixing.
4. When the dough reaches the consistency to be collected by hand, take it to the flour-sprinkled counter and knead quickly. (The reason we act fast is because we want to soften with hand warmth and make the oil vomit)
5. With the help of a rolling pin, roll out the dough slightly wider than the tart mold.
6. Lay the dough in the greased tart pan and trim the edges and cut it.
7. To prevent it from rising, pour oily paper and dry legumes (chickpeas or beans are suitable) on the dough (small holes) that you pierced with a fork or knife, and bake in a preheated oven at 180 degrees for 15 minutes.
8. Crack 1 egg into the cream and whisk well. Whisk together the grated goat cheese and black pepper.
9. Pour the cheese cream into the pre-cooked quiche base and place the sliced ​​tomatoes on top.
10. Bake in a preheated oven at 180 degrees until the top is well browned. When it comes to room temperature, remove it from the mold and serve by slicing.