Ingredients:
- A roll puff pastry (AH in the fridge)
- 250 g cherry tomatoes on the branch
- 2 tablespoons olive oil extra yellowing Alpine
- 1 clove garlic, crushed
- 1 tbsp sugar
- 1 tbsp thyme leaves
- Salt and pepper
- 4 eggs
- 125 ml cream
- 2 tbsp oregano leaves
- 200 g soft goat cheese
Preparation:
1. Grease a baking oblong or round cake tin of 22 or 24 cm with loose soil. And line the bottom and sides of the pastry. (You can also use slices from the freezer, take 5 slices, let them thaw and put them together and roll them out to the size of your form). Line the bottom with parchment paper and a support filling. Set the form now half an hour covered in the refrigerator.
2. Preheat the oven to 180 ° C. Bake the bottom 20 minutes with the aid filling. Remove the support filling and turn the soil is still back in the oven for 5-10 minutes. Remove the mold from the oven and let the soil cool. (If the soil is still slightly raised, press the filling over the back of a spoon gently flattened).
3. Set the oven temperature to 200 ° C now. Arrange a baking sheet with parchment paper and lay the tomatoes (leave them sitting on the branch) on. Drizzle the tomatoes with olive oil, garlic, thyme leaves the sugar, salt and pepper. Roast the tomatoes about 20 minutes and let them cool.
4. Put the eggs, cream and oregano leaves (fresh oregano sell them at the Plus and you can not get it, you can also take thyme) in a bowl and mix with a whisk to combine. Season to taste with salt and pepper.
5. Break the goat cheese into pieces and spread over the bottom. Remove the tomatoes from the branch - hold two branches with tomatoes behind - and place them between the goat. Carefully pour the egg mixture into the cake and place withheld tomatoes on twigs on it.
6. Reduce the oven temperature and bake the quiche naar160'C 30 minutes until the filling is golden brown and solidified. Remove the quiche from the oven, wait 5 minutes and remove the mold. Let cool a little something for the quiche serves.
