Tomato Quiche

Preparation:

Preparation: Sift the flour and salt. Cut 90 g of butter into small pieces and put them on top of the flour. Let the flour penetrate the butter with the help of two knives until the mixture looks like coarse breadcrumbs. Flour your hands, take the preparation in small quantities and let it slip between your fingers, crushing the lumps of butter. Beat the egg yolk, add a teaspoon of cold water, mix, pour over the flour and mix with a fork. At this point, add a little water with a teaspoon while continuing to mix, until three quarters of the dough becomes homogeneous. Keep kneading with your fingers, make a ball with the dough and let it rest in the refrigerator for an hour. heat the oven to 200 degrees (thermostat 6). Butter a smooth mold of 20 cm in diameter. Line it with pasta, cover it with wax paper and fill it with dried beans. Bake for ten minutes. Remove the beans and the paper and put back in the oven for eight minutes. Wash the tomatoes and dry them. Cut them into thin slices. Peel the spring onions and chop them. put the white cheese in a bowl and incorporate the eggs one by one with a whisk, beat until the mixture becomes homogeneous. Salt, pepper. Arrange the tomato slices on the bottom of the crust. Then sprinkle them with herbs and chopped onion. At this point pour the white cheese mixture and cover with grated cheese. Bake for forty minutes in the oven, until the surface turns golden. Serve hot or cold, as you like.