It’s spring, and our GrandChef oven knows it. These rainy weeks were not the perfect idea for the spring sun, but the heat is still there thanks to our mini oven. And that’s how this cherry tomatoes and caramelised onion quiche has suddenly blossomed right from our oven.
Grease a quiche mould with olive oil, line it with the sheet of short pastry, and shape the base and sides. Trim away the excess of dough. Place parchment paper over the pastry and fill it with chickpeas. Bake at 190 °C for 15 minutes.
In a bowl, combine cream cheese with grated cheese, eggs, cream, salt, and pepper. Whisk until you have a smooth batter. Add red onion and cherry tomatoes, cut into quarters, and toss.
Pour in the baked base and cook again at the same temperature for 15 minutes.
Remove from the oven, garnish with the remaining cherry tomatoes and chives in the shape of tulips, and bake for 15 minutes more.
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