Delicious quiche with cherry tomatoes and goat cheese - perfect for parties, brunch, or dinner. The tomato tart definitely tastes good not only in summer!
Hello my dear readers,
Our today's tomato quiche with goat cheese and cream cheese is really a great summery meal: It's easy to bake, easy to look at, easy to prepare. I don't need to emphasize that the tomato quiche is delicious, or 😉 ? Perfect for parties, a cozy picnic, or for dinner with the family! Are you excited to learn more about it? Let's jump right in!
About this tomato quiche recipe
The basis of the easy tomato quiche with goat cheese is my vegetarian quiche recipe. A fine, slightly salty shortcrust pastry base is followed by a delicious creamy glaze of goat cheese, cream cheese, spring onions, and colorful herbs.
Crispy crumbles and a fluffy yeast dough with a thin layer of cream in between: The perfect, easy crumb cake from the baking sheet!
When it comes to vegetables, you are completely at your choice: whether you make the tomato quiche with cherry tomatoes or normal large tomatoes - the result is great. I had actually planned to bake the quiche with yellow and orange cocktail tomatoes. But neither of them was available at the moment. But at least 10 kinds of red, grrrr….
To make the look a bit more "exciting", I combined different tomato sizes in the end. And put a few with green stems on top. So the goat cheese quiche is really something for the eye!
Taste and Occasion
This quiche has been around in our family for quite some time. Jans's mother baked a similar quiche frequently each summer, and the family took it along to picnics and parties. Mainly because it tastes cold as good as warm.
You'll know that the quiche is perfect when you get this great, crispy crust, together with a strong tomato flavor, finished with a mediterranean flavor from herbs like thyme or rosemary. And when your guests don't stop asking for more 😉
Although the tomato tart is made with goat cheese, it tastes very mild and is absolutely suitable for children.
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
The quiche consists of two elements, the dough and the flooring: the dough is made mainly out of wheat flower, butter and eggs, and the flooring - of course - is mainly made of tomatoes and cheese.
When it comes to the herbs for the tomato quiche, you can also use whatever you like (or what you have at home). Rosemary or thyme are particularly tasty. I made it easy last time and used a mix of freeze-dried herbs, including onions and garlic.
How to make the Tomato Quiche
Now to make the quiche, you need around 20 minutes to prepare the recipe. Start with the dough, put the flour in a bowl and quickly knead the cold butter in very small pieces with the egg, ice water, and salt. Now make a ball out of the dough and put it in cling film to cool for about 30 minutes at room temperature.
You should now start preheating the oven to 360°F / 180°C top and bottom heat. Once that's done, roll out the dough to the size of an 11'' quiche or tart tin (plus edge); place the dough in the tin and raise one edge. Prick the base several times with a fork and pre-bake for 10 minutes.
Now while the dough is baking, mix the goat cheese and sour cream for the glaze. Stir in the eggs one by one. Add herbs and spring onions cut into strips. Season to taste with salt and pepper.
Pour the egg mixture onto the pre-baked dough. Spread the tomato halves with the cut surface facing upwards. Bake the quiche for another 35 - 40 minutes.
Easy tomato quiche
For the dough
- 220 grams (1.8 cups) wheat flour
- 100 grams (3.5 oz) butter, cold and in pieces
- 1 egg, medium sized
- 1 tablespoon water, really cold
- ½ teaspoon salt
For the flooring
- 300 gram (2 cups) tomatoes, e.g. cherry tomatoes
- 100 grams (3.5 oz) goat cream cheese
- 100 grams (3.5 oz) sour cream, or more goat cheese
- 3 eggs, medium sized
- 2 pieces spring onions
- For the dough, put the flour in a bowl and quickly knead the cold butter in very small pieces with the egg, ice water and salt. Form the dough into a ball and put it in cling film to cool for about 30 minutes.
- Preheat the oven to 180 degrees top and bottom heat. Roll out the dough to the size of a 28-30 cm quiche or tart tin (plus edge); place in the tin and raise one edge. Prick the base several times with a fork and pre-bake for 10 minutes.
- Mix goat cream cheese and sour cream for the glaze. Stir in the eggs one by one. Add herbs and spring onions cut into strips. Season to taste with salt and pepper.
- Pour the egg mixture onto the pre-baked dough. Spread the tomato halves with the cut surface facing upwards. Bake the quiche for another 35-40 minutes.
If you like it more intense, the tomato quiche with cream cheese can also be made with goat's cream cheese only, so without sour cream. And/or stir a little grated, older goat's cheese into the mixture. Very tasty! Another easy way to spice up the recipe: serve the quiche with goat cheese and rocket.
If you prefer to make an alternative with puff pastry, take a look at this puff pastry quiche. You can find even more quiche recipes here: the classic Quiche Lorraine, spinach tartlets, or my basic vegetable quiche recipe. Or how about a great pesto flower? Summery greetings! Your Kathrin
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