Quiche with Cocktail Tomatoes

Knead flour, Rama, a pinch of salt and 1 egg with the dough hook of a hand mixer to a shortcrust dough (if necessary, knead briskly with your hands). Roll out the dough in a greased springform pan, forming a rim about 2.5 cm high. Prick the bottom of the dough several times with a fork. Pre-bake in the preheated oven at 200 °C (convection oven: approx. 175 °C) for approx. 15 minutes.

In the meantime, wash cocktail tomatoes, dab dry, cut in half, cut out the stalk.

Clean arugula, wash, spin dry and cut into bite-sized pieces.

Grate 50 g Parmesan, whisk with the Cremefine sauce, the remaining eggs, cornstarch and oregano. Season generously with salt, pepper and nutmeg and spread on the pre-baked base.

Place tomato halves on top of the quiche so that the cut side of the tomato is facing up. Cook the quiche in the oven for another 40 minutes at 200 °C (convection oven: approx. 175 °C).

Slice the remaining Parmesan. Sprinkle arugula and Parmesan shavings over quiche and serve.

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