Cheese quiche with tomato

Name: cheese quiche with tomato
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 1 role cool fresh quiche puff pastry; 500 g vine tomato; 4 medium sized egg; 250 ml fresh cream; 125 g Danablu blue veal cheese 50 variations possible; 2 tl dried rosemary; 500 g Broccoli

Hearty cake with bluefin cheese, broccoli and tomato.

Ingredients

1 role cool fresh quiche puff pastry
500 g vine tomato
4 medium sized egg
250 ml fresh cream

125 g Danablu blue veal cheese 50 variations possible
2 tl dried rosemary
500 g Broccoli

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 200 ° C.
Line the shape with the thawed dough. Halve the tomatoes and divide them over the shape with the cutting edge facing up.
Beat the eggs with the whipped cream. Mix in the cheese, rosemary and pepper and salt and pour over the tomatoes.
Bake the quiche in 35-40 min. Golden brown and done.
Cut the broccoli into florets and cook in 4 minutes until al dente. Serve at the quiche.