Quiche with cherry tomatoes, buffalo mozzarella and basil
A fragrant quiche with summer and fresh ingredients and a slightly rustic base, it’s a great way to tighten up the summer, to taste it and enjoy its wonderful products.
Red and juicy pachino cherry tomatoes, fresh buffalo mozzarella and an aromatic basil from the garden.
A few simple ingredients for a dish that is perfect even in this beautiful September of good intentions.
Excellent tasted freshly baked, it releases the maximum of its aromas if left to cool slightly.
INGREDIENTS FOR A CAKE PAN OF 20 cm OF DIAMETER
For the pastry crust:
100 g. 00 Molino Chiavazza flour
100 g. Mix for homemade bread Molino Chiavazza
80 g. cold butter
1 pinch of salt
about 25 ml of cold water
For the filling:
200 g. drained buffalo mozzarella
200 ml fresh cream
8 pachino cherry tomatoes
4 basil leaves
salt and pepper
Quickly mix all the ingredients for the pastry crust, by hand or with a mixer, taking care not to heat the dough too much. Gradually add water until you get an elastic consistency. The quantity of water may change slightly depending on the absorption of flour and moisture. Put the dough to rest in the refrigerator, wrapped in plastic wrap for ½ hour.
Then spread it thin and cover a cake pan of 20 cm of diameter, previously oiled or buttered (to facilitate the drafting we recommend a hinged cake pan).
Proceed with the filling.
Cut the buffalo mozzarella into rags, let it drain at least half an hour and dab well with paper towels. Wash and cut four cherry tomatoes. Wash and chop the basil with a crescent.
With whips beat well the eggs with cream, salt and pepper. Then add the mozzarella, tomatoes and chopped basil. Mix well with a wooden spoon and pour into the pan. Bake at 180 ° for about 40 minutes.