Oven-baked small quiches with pine nuts and cherry

tomatoes

Ingredients:
- 90 g wheat flour
- 2 pinches salt
- 75 g cold butter
- 1 dsp. iced water
- 100 g feta
- 2 eggs
- 100 ml cream
- black pepper
- 1 bunch fresh thyme
- 2 packs cherry tomatoes
- bunch fresh basil
- 2 cloves of garlic
- salt and pepper
- 30 g pine nuts
- mixed lettuce
- juice of half a lemon

Preparation methods:
- Preheat the oven to 200C.
- Cut the tomatoes in half and place them closely next to each other in an ovenproof dish. Cut the basil into
strips and sprinkle over the tomatoes. Grate or crush the garlic and add to the tomatoes. Sprinkle with
salt and freshly ground pepper.
- Bake for approx. 30 min.
- Cut the butter into small pieces and place the mixing bowl together with the flour. Add salt and beat with
the whisk for a few seconds until the mixture is crumbly. Add cold water and mix further until a dough
begins to form.
- Put the pastry into a plastic bowl and leave to stand in the fridge for approx. 30 min.
- Roll out the pastry. Shape it into four portions or line 4 small quiche tins with it. Bake blind for 10 min.
- Mix the feta in the blender together with the eggs, cream and black pepper. Break the thyme into small
pieces and stir into the mixture. Pour the mixture into the quiche forms and bake for approx. 15 min.
- Roast the pine nuts in a dry frying pan. Garnish the quiches with pine nuts and serve with the lettuce and
baked tomatoes. Drizzle a little lemon juice over the lettuce.

Every success in preparing this recipe!

Robert Bosch Hausgerte GmbH