Tomatoes and olives are always in my fridge during spring and summertime. I made this quiche, which is very fresh and rich, exquisite to be eaten warm during a picnic at the park, like the one we had this morning at Lock Raven.
THE DOUGH: PASTA BRISE’
Pasta Brise‘ is one of the fundamental kind of dough used in the French cuisine. It is neither savory nor sweet, so it can be used for both savory quiches and sweet tarts.
- 2 cups all purpose flour
- 1/3 cup cold water
- a pinch of salt
- 7 tbsp butter (cold)
Knead by hand the ingredients, starting from flour and butter, and then adding water little by little. Don’t knead too much, just until you get a smooth and elastic dough. Wrap it in plastic wrap, and chill in the refrigerator for about 15 minutes.
Mix 12 oz of soft cheese (I used half Philadelphia and half Ricotta cheese), chopped black olives, 2 eggs, 6 oz of Mozzarella cheese, some green onions, previously sautéed, and salt, pepper and oregano to taste.
Roll out the dough into a round shape, a little bit bigger than the size of your pan. Cover the pan with parchment paper, and place the dough up to the borders.
Pour in the filling and place some cherry tomatoes on top of it. Here you can use all your creativity to draw figures or write letters!
Bake in the oven at 340 F for about 50 min, or until the dough is well cooked.