This is a quiche that reminds me of holidays in the south of France. For me, the thyme and tomatoes make it feel like a preview to summer. With all the warm weather we’ve been having over here, especially for the time of year (sorry for those who still have snow, but I’ve already had my first day in a top on my balcony. In March!), you’d think summer is right around the corner!
I’ve made the pastry with buckwheat flower, to have a change from regular white flour. And to shock my Frenchie and the mini-chef, cause using buckwheat for anything else than savoury crêpes is not comme il faut at all. But I like to sometimes bend strict food rules, especially when it’s a shame a certain ingredient is condemned to be used in just one single dish.
An interesting thing about buckwheat is that it’s gluten free, so if you have coeliakie/celiac disease, using this flour for quiches and pancakes can be a great alternative!
- 300 gr (2 cups) of buckwheat flour
- 2 egg yolks
- 4 tablespoons of water
- 150 gr (2/3 cup) of unsalted butter
- Pinch of salt
- 3 eggs
- 2 tbsp of cream
- salt & pepper
- 1 tsp of thyme
- 20 cherry tomatoes, cut in halves
- 100 gr/3.5 oz of goat cheese
- Put the butter, salt and the flour in a bowl and work together with your hands, until it looks like wet sand.
- Add the egg yolk and the water and knead until it all comes together
- When your dough is a bit dry, add some more water. Dough that's too dry turns out too brittle and is very difficult to roll out.
- Wrap in clinging film and put in the fridge for at least 30 minutes
- After 30 minutes take out the dough and roll out until you can cover your baking form with it
- Grease the form before you cover it with the dough.
- Preheat the oven to 200 C/390 F
- Whisk the eggs together with the cream, add the thyme and season with salt & pepper
- Pour this mixture in the form and place the tomatoes and goat cheese on top
- Bake for 40 minutes