Cherry Tomato and Basil Quiche
Delicious summer Quiche with fresh tomatoes and basil.
Servings: 4 people
- 1 Rounded shortcrust dairy-free pastry
- 300 gr cherry tomatoes
- 4 eggs
- ½ teaspoon dried thyme
- ½ teaspoon herbs de Provence
- 1 tablespoon yeast flakes
- ½ cup soy cream
- ¼ cup soy milk
- 10 basil leaves finely chopped
- 1 teaspoon sweet paprika
- Salt and pepper to taste
Preheat the oven to 200Cº
Unfold the crust and place into a rounded tart tin.
Add in a medium-size mixing bowl the eggs. Beat them with a fork or a whisk and add the thyme and herbs de Provence, yeast flakes, soy milk, soy cream, basil, sweet paprika, salt and pepper.
Mix all the ingredients and pour the mixture over the crust. Cut the cherry tomatoes in halves and kindly arrange them over the mixture.
Bake for about 35-40 minutes or until the top has turned golden colour and the pastry light brown.