Quiche Caprese: (serves 4)
- 6 sheets of puff pastry, thawed just before using.
- 400 gr cherry tomatoes
- 150 gr half dried tomatoes
- 2 balls mozzarella
- couple of handfuls fresh basil
- 25 gr pine nuts (optional)
- 4 eggs
- 125 ml whipped cream
- 75 gr grated cheese
- 1 Dutch rusk (biscuit rusk), crumbled
- salt and pepper
Make a crust by lining the sheets of puff pastry together in a springform. Make sure that you also cover the edges. Make holes in the pastry with a fork.
Cut the cherry tomatoes in half and squeeze out a little bit of the moist. Chop the half dried tomatoes. Cut the basil into stripes. Mix the tomatoes and basil together with half the cheese and a good amount of pepper. Beat the eggs together with the cream. Add salt and pepper to taste and add the other half of the grated cheese. Tear the mozzarella into pieces.
Then crumble the Dutch rusk over the puff pastry. This will absorb the moist from the stuffing and prevents a soggy bottom. Add the tomato mixture, then the mozzarella and the pine nuts and lastly the egg mixture.
Bake for 20 minutes in a pre heated oven on 200 degrees.