SICILIAN-FRENCH TOMATO QUICHE
I made it at home for Sunday dinner, making my life easier than the recipe you suggested, and – believe me – the result was equally excellent. Do you think my children liked it too!
- 2 ready -made shortcrust pastry packs
- 4 medium tomatoes
- 200 gr fresh provolone
- 2 tablespoons grated caciocavallo
- 1/2 chopped onion
- 500 ml bechamel
- 2 egg
- bread crumbs
- Allow the shortcrust pastry to reach room temperature, unroll it and overlap the two discs. Crush it a little and spread it out with a rolling pin, then roll out the dough into a buttered quiche pan with a diameter of about 26 cm. Make sure that the edges of the dough protrude at least 2 cm from the edge of the pan.
- Prick the pasta with the rabbi of a fork and sprinkle it with breadcrumbs.
- Turn on the oven and bring it to a temperature of 180 °.
- Peel the tomatoes, slice them and remove some of their vegetation water and seeds.
- Arrange the tomato slices on the breadcrumbs, sprinkle them with the chopped onion and a little basil. Sprinkle with grated caciocavallo and arrange a layer of provolone cut into very small cubes. Make another layer of tomatoes, onion, basil and cheeses.
- Take the béchamel, heat it slightly so that it softens and – if necessary – add 1-2 tablespoons of milk.
- Add the two salted and peppered beaten eggs to the bechamel. Incorporate well.
- Pour the mixture into the pan and make sure that the tomato layers are well covered.
- Then fold the edges of the dough over on themselves so as to have a thicker edge.
- Sprinkle its surface with a thin layer of breadcrumbs and a little grated caciocavallo.
- Bake the quiche and cook for 40-45 minutes.
- Serve it lukewarm.