- 50g butter
- 50cl milk
- 130g grated Gruyère cheese
- 2 shallots
- 1 garlic clove
- 90g flour
- 5 eggs
- 1 goat log
- 4 tomatoes
- salt
- pepper
Preheat oven to 180°C.
Melt the butter in the milk.
Peel shallots and cut into 4.
Place the grated Gruyère, 2 shallots, garlic clove, flour, 5 eggs, milk, melted butter and 50g of crumbled goat's cheese in the blender. Season with salt and pepper and blend using the blender program.
When the mixture is smooth, pour the dough into a 26 cm diameter
tart tin and leave to rest for 10 minutes.
Arrange slices of tomato and goat's cheese log on top of the quiche.
Bake for 30 minutes.
