For the tomato quiche, quickly knead the flour with the low-fat curd cheese, cold butter and a little salt into a smooth dough.
Wrap the dough in plastic wrap and let it rest in the vegetable drawer of the refrigerator for at least half an hour.
Then roll out the dough between two pieces of cling film and line a greased quiche dish with it, forming a rim about 1 cm high.
Prick the base a few times with a fork and pre-bake in a heated oven at 200° Celsius (gas mark 3) for about 10 minutes.
Mix the herb cream cheese with egg yolk and curd cheese, season with pepper, nutmeg and salt. Beat the egg whites until stiff and fold them in.
Spread this mixture on the quiche base. Wash the tomatoes, cut them in half and remove the stalks.
Press the tomato halves into the cheese foam. Put the quiche in the oven and bake for about 40 minutes. Finely chop the basil and sprinkle over the tomato quiche before serving.