Ingredients:
For the dough:
- 200 gr flour risciola 1
- 100 gr cold butter cut in cubes
- 50 ml of cold water
- 1 ts of salt
For the filling:
- 500 gr cherry tomatoes
- 2 mozzarella’s
- 2 leeks
- Fresh basil
- Salt, pepper, olive oil
- 2 eggs
- 150 ml of milk
In a bowl, add the cold butter to the flour. Mix using the tips of your fingers until it all becomes grainy and there are no pieces of butter anymore. Add the salt and the water. Keep on mixing until it starts to get together. Continue on the counter. The kneading should last as short as possible, just until the dough looks homogenous and smooth. Wrap the dough in cling film and set in the fridge for at least half an hour.
In the meantime, cut the cherry tomatoes in half, the mozzarella in cubes and the leeks in rounds. Collect everything in a bowl with a lid. Add the fresh basil, some salt and pepper and a generous amount of olive oil. Close the bowl and put it into the fridge until needed.
Once the dough is ready, take it from the fridge and roll it out until 2/3 mm thick. Lay it on a round baking tray and make holes at the bottom with a fork. In a small bowl mix together two eggs and 150 ml of milk. Drain the cherry tomatoes filling from the oil and set in into the tray covered with the dough. Finally add the mix of eggs and milk.
Cook the quiche in a preheated oven at 180°C (with ventilation) for about 30/35 minutes.
