The tomatoes are now in its peak. They are sweet and juicy so I decided to prepare a dish with it. I added some salmon to some cherry tomatoes and it made a super dish on a hot sunny day. With the fresh basil and dill our quiche was such a bless. Enjoy with us!
Ingredients: 1 (375g) ready rolled shortcrust pastry sheet, parchment paper, frozen peas, 3 eggs, 100g cream or creme fraiche, 200g grated Comté cheese, 50g or 15 ripe cherry tomatoes, 500 gr salmon fillets or 3 slices smoked salmon, cut into strips, 1 bunch basil leaves, 1 bunch dill
Directions: Preheat the oven to 180 C / Gas 4. Mix the eggs with the cream and grated cheese in a bowl. Roll out pastry and line a quiche tin. Pour the egg and cheese mixture into the pastry case. Add the cherry tomatoes and the strips of salmon or the salmon fillets (need to cut into 2,5 cms). Place it into the oven, enhance the temperature to 200 C and bake quiche for 30 minutes. Decorate with fresh basil and dill leaves. Serve it warm or cold.