Mascarpone and parmesan quiche

1. Preheat the oven at th. 7 – 210°C. Whisk the mascarpone, liquid cream and eggs in a bowl. Season with salt and pepper.

2. Roll out the dough and place it on a baking paper and prick it with a fork. Place in a tart pan and pour in the mascarpone batter.

3. Wash and dry the cherry tomatoes. Cut in half. Insert gently into the filling, then spread the pieces of parmesan all over the quiche.

4. Bake for 30 minutes. Rinse, dry and loosen the basil.

5. Unmould right from the oven. Place on a plate and garnish with basil leaves. Serve.

Photo credit : Sucré Salé