Tomato-Pesto Quiche

Light quiche with tomato and pesto…

Ready in 1 hr 10 min (25 min prep + 45 min cooking)

Serves 6

4-5 medium tomatoes
60-80g pesto
150g (swiss) cheese
300g minced meat (or bacon)

Eggs/cream mixture:
3 eggs
300ml (1,5 cup) light cream
1/2 teaspoon pepper
1/2 teaspoon salt
a pinch of nutmeg

2 glasses of flour
170 g butter
3-4 tablespoons of water
pinch of salt

Directions:

Pastry:

- Prepare the pastry – cut butter to little cubes, add flour and a bit of cold water. Mix until even. If possible put in fridge for 30 minutes. Press pastry into a quiche dish, preheat the oven to 200 degrees C and pre-bake for 12 minutes in oven.

Filling:

- Saute minced meat and chopped onion on a skillet, until brownish. Mix chopped tomatoes and pesto. Layer minced meat and onions, tomato-pesto mixture and cheese onto pastry and cover with eggs/cream mixture. Bake at 200 degrees C for 45 minutes, or until the custard is completely set.