Tomato and mozzarella pie – a classic Mediterranean savory pie with tomatoes and mozzarella in a creamy topping. Gluten-free version: Gluten-free flour blend.
Mix the gluten-free flour blend and salt in a bowl.
Bowl
2
Add the cold butter in cubes and rub it in with your fingertips, until coarse crumbs form.
💡The butter must stay cold: butter that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
3
Add the cold water and quickly bring together with your hands, without kneading, just until the dough comes together.
💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4
Wrap in plastic wrap and chill at least 30 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
To assemble
5
Preheat the oven to 180°C (355°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6
Beat the eggs, cream and olive oil with the salt and black pepper.
BowlWhisk
7
Roll out the dough and line Quiche pan with it.
⚙ Rolling Out DoughRolling pin
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
8
Cover the dough with parchment paper and fill with pie weights.
Parchment paperPie weights
9
Bake the crust on its own at 180°C (355°F) 15 minutes, until it is lightly golden. Remove the paper and the weights.
⚙ BakingOvenRound pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10
Scatter the cheese and tomatoes over the crust and pour the egg mixture on top.
11
Sprinkle the basil on top.
12
Bake at 180°C (355°F) 30–35 minutes, until the filling is set and golden.
⚙ BakingOvenRound pan
13
Serve hot.
491calories
16 gprotein
27 gcarbs
35 gfat
● protein 13%● carbs 22%● fat 65%
Per serving (204 g), of 6 servings
For the Wrapping Dough · To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Round pan· Also works: Springform pan (None) · Square pan (None)
Pie weights· Also works: Aluminum foil (Foil/parchment with dried beans or rice (not for cooking afterward))
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Parchment paper · Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
