Did you know that the word Quiche originates from the German word Kuchen meaning cake? And that this savory, open pie with an egg and cream custard filling is rather of German than of French origin? No? Me neither. Well, enough trivia for today. Instead, let’s focus on this quiche with a taste of sweet tomatoes, rich cheese, crunchy nuts and earthy thyme. Flavors to fall in love with. Serve it as it is as a snack, with a green salad for lunch or supper or – like I did – as a side at a Crayfish Party.
Crust: Gently knead 4 dl whole-wheat flour with 100 g butter, 100 g quark, 1 tsp thyme and a pinch of salt into a dough. Let it rest for at least one hour. Roll it out with a rolling pin and place it into a pie dish. Blind bake for 10 minutes at 200°C.
Filling: Halve 750 g cherry tomatoes and roast them, cutting side up, for one hour at 150°C. Mix 300 g grated cheese (I used the semi hard, flavorful Herrgård cheese) with 250 ml cream, 150 ml milk and 4 eggs.
Pour the filling into the pre-baked crust, add the tomatoes and bake for another 30 minutes at 175°C. Let cool and decorate with fresh cherry tomatoes, fresh thyme and roasted pine nuts.