During summer time, back home we eat easy to prepare food that doesn’t require long hours in the kitchen. It’s hot. Real hot. Usually during the weekends, me and my brothers and sisters go to my mom’s house and we are spoiled madly; we get to eat delicious food and spend time together.
We are a family that has its habits; Saturdays at lunch there’s usually a big display of one or two quiches (we alternate in between, tomato & mozzarella, corn or zucchini), salads, milanesas, and a Spanish omelet. And Sundays its always has been and always will be a day dedicated to "Asado" or barbecue. Oh how I miss them. So very much.
Obviously I can’t replicate asado here, for many reasons – no actual barbecue for one plus getting Argentinean meat has proven difficult and expensive. On the other hand, I can replicate summer Saturdays here. So I do that. Not to mention I love quiche. And I even managed to make my husband (who’s not so keen on quiche as I would like him to be) love this particular tart. Which makes me very happy.
I happen to make this quiche very often. Every time a change something; the kind of tomatoes I use, the mozzarella, the dough. And it has yet to fail me.
Butter the mold and pre-heat the oven to 170 degrees Celscius.
Roll out the dough and line your tart mold. Using a fork pinch the dough. Bake for about 10 minutes (blanch the dough), until its cooked but not colored. It should be white.
In the meantime, prepare the filling. For the batter, whisk the eggs, the egg yolk, the cream, the milk. Season with salt, pepper and the oregano to taste.
Slice the cherry tomatoes in half or quarters and remove the seeds.
Cut the mozzarella into small cubes and toss with the cherry tomatoes.
Once the tart base has been “blanched”, evenly distribute the mozzarella/cherry tomatoes in it.
Pour the batter over the tart.
Bake for another 30 minutes or until the quiche has set and it is beautifully colored.