Ingredients :
Bark mass:
3 cups sifted flour
¾ cold butter cup
1 tablespoon of olive oil
½ teaspoon of salt
3 egg yolks
1 egg white
½ to ¾ cup of cold water
Filling:
200 g (7 oz.) Mozzarella cheese, coarsely grated
180 g (6 oz) of Edam cheese, coarse grated
4-5 tomatoes, peeled, seeded, chopped, well drained
2 – 3 tomatoes, peeled, seeded, cut into slices
1 ¾ cups of heavy cream (can be ½ evaporated milk – ½ water)
5 whole eggs, lightly beaten
¼ cup grated Parmesan cheese
10 leaves of basil, cut into thin strips *
Salt
Pepper
preparation:
Crust pastry:
Combine flour with butter, olive oil, salt and yolks with the help of a short pastry or stirrup, trying to knead as little as possible. Add cold water until everything comes together and forms a soft dough. Refrigerate for ½ hour.
Stretch crust and lining mold for pie of 20 cm (10 in), or a removable mold of the same dimensions. Push with fork or cover with aluminum foil with weights or beans.
Take to the oven 350 ° F (175 ° C) for 15 minutes. Remove the plate and beans and return to the oven for 5 more minutes. Cool.
Filling:
Once the crust is cold, cover the bottom with the chopped tomato well drained. Sprinkle the grated mozzarella cheese on top and then the Edam cheese and Parmesan cheese. Arrange the tomato slices on top and spread the chopped basil leaves.
Mix the cream with the lightly beaten eggs.
Season with salt and pepper and pour over the filling of the quiche.
Transfer to preheated oven at 350 ° F (180 ° C) for 25 to 30 minutes or until set.
Remove from the oven and let cool slightly before serving.