Cherry Tomato and Basil Quiche
Delicious summer Quiche with fresh tomatoes and basil.
Servings: 4 people
Ingredients
- 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
Instructions
- 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.