Tomatoes, parsley and cheese quiche

This “Quiche” is perfect to celebrate summer, eat it outside in your garden if you’re lucky or take it for a picnic. The tomatoes and parsley are fresh and it’s so cheesy! I’m sure you will love it!

In France, we make lots of quiche. It a simple dish my mom or my grandma prepared for diner or lunch for the weekend. The great stuff with it is you can add anything you want on it, especially the leftovers. The basis of the quiche is made with ham, cheese, eggs and “crème fraiche”, French always has that in is fridge!

Of course, you need a dough. It’s fanny because, I was surprising to not find salty dough at the supermarket. In France, you can easily find it in every food store! But in America I can only find pastry dough (with lots of sugar) or pizza dough, and it’s definitively not the same!! You have yeast in pizza dough, note in a “pâte brisée” (regular dough or quiche). Fortunately, it’s very simple to make your own! I will give you the recipe below.

Tomorrow, it’s July 4th! I can’t wait, it’s my first time here to celebrate this moment.

Hope you will love this recipe!! Let me know!
Have a nice July 4th!
Mary

Tomatoes, parsley and cheese quiche

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Yield: 4 serves 1x
Category: Main Course, Side Dish
Cuisine: French

Scale

Ingredients

For the dough

1 cup all purpose flour
1 cup whole wheat flour
1/4 cup olive oil ((or canola oil, it's less expensive))
1/2 cup cold water
1 tsp salt

For the quiche

3 eggs
1/2 cup half and half
3 tbsp sour cream
1/3 cup grated mozzarella
1/4 cup chopped parsley
1 tsp salt
pepper
2 tomatoes

Instructions

Prepare the dough

Mix the two flours and the salt in a big mixing bowl. Pour the oil and the cold water. Start to stir with a spatula. Then, knead with your hands on a work surface. Knead until to have an homogeneous dough.
Roll with a rolling pin and place in tart dish. Stab a fork in several places.