Tomato quiche with Westphalian pumpernickel

Photo credits: ALBERTI & WEGO GBR


For the shortcrust pastry

  • 200 g flour
  • 110 g butter, cold
  • 1/2 tsp. salt
  • 1 egg

For the filling:

In addition, a quiche mould (24 cm diameter, 3 cm high)


For the dough cut the butter into small cubes, place them in a bowl with all the other ingredients and work them into a crumbly dough with your fingers. Roll out the dough with a kitchen roll, press it into the mould, cut off the protruding edges and prick the base several times with a fork.

For the filling cut the tomatoes into slices. Grate the Parmesan cheese and mix it with the cream cheese and the eggs to a homogeneous mixture. Season with salt and pepper.

Crumble the pumpernickel on the bottom of the quiche mould. Then layer the tomatoes and pour the egg mixture over them. Cover with the herbs and bake in the oven at 180°C on the middle shelf for 40 – 50 minutes until golden brown. If the surface darkens too quickly, cover the quiche with baking paper for the last third of the baking time.