Tomato Quiche for Me

To my Dear Yummy Tummies,

I am not the type to cook for myself and definitely not a quiche at midnight on a Saturday night… But here I am doing it!

To tell you the truth it is the first time I actually cook for me! The person I used to love cooking for the most is no longer a fun food partner :( (Dukan Diet turned everyone around me into a carnivore). Still, what I found to be amusing when cooking for oneself is that all you need to do is mix and match everything you are craving for without actually worrying about the cookbook and proportions… As I write I am waiting for My quiche! To put you in context here is what is coming up:

Ingredients (Serves 3-4):

  • 250 g of Pate Brisee (I used the read-made ones tonight but I promise to keep you posted with a very tasty recipe to use with your quiches)
  • Cherry Tomatoes cut in halves: about 250 g (Try to empty them  so as not to have a wet pastry due to the tomato juice)
  • ¼ cup of black olives finely cut
  • One Eggplant (cut in slices)
  • 1 Cup of grated cheese (Cheddar, Gruyere or Feta: Tonight I will be eating one with both a bit of cheddar cheese but mainly Gruyere)
  • 3 Eggs
  • Egg yolk to brush the pastry
  • 35 g of Cooking Cream (I use a light one)
  • Nutmeg
  • Salt (Do not use a lot of salt since all the ingredients are already salty)
  • Pepper
  • Olive Oil


  • Preheat the oven at 210 C
  • Roll out the pastry and line it on the tart dish
  • Ideally you should refrigerate for an hour or two before reusing. (I didn’t wait for it though ;))
  • Brush with egg yolk
  • Using a fork make sure to prick well the pastry and bake for about 20 to 25 minutes
  • Grill the Eggplants with a bit of olive oil
  • Sprinkle the eggplants, the tomatoes and all the vegetables you chose
  • Combine the Eggs + Cooking Cream + Nutmeg + Salt + Pepper + Thyme + Black olives + Cheese
  • Pour the mixture over
  • Bake for 25 minutes
  • Enjoy this midnight quiche (warm) at any time of the day

It looks very tasty! I have to wait for a while though, the mixture is still too liquid…

Remember the key to a good quiche is removing it from the oven at the right time. The mixture should be soft but not liquid and the pastry should have taken a gold color!

Cravy Soraya

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