Quiche with tomatoes and goat cheese

Ingredients

• Crust (pate brisee)
• 150 gr flour
• 120 gr cold butter
• 4 tablespoons cold water

preparation

• Place the butter and water in the freezer for 15 minutes.
• The robot put flour, a teaspoon of salt and then cold butter cut into cubes. Give a few pulses until flour becomes sandy. And then turn the machine and add water, spoon by spoon. The dough should gather the ball in robot form.
• Cold hands (keep them under cold water tap) pour dough on plastic wrap, give disc-shaped and flattened it as hard as you can. Give the refrigerator at least 30 minutes.
•  You can use brisee bought pate, if you find
• As the dough sit in the refrigerator, cuts tomato slice. Bake them on the grill pan on low heat for 5 minutes per side, just until a little dehydrated. When you are ready, remove them to a plate and easily remove the skin on them (will come off easily).
• Spread crust into a round and thin sheet with diameter greater than 25 cm. Using a paper plate cut from a circle of diameter 25 cm. Place the circle of dough into a 20cm diameter round tray (I put parchment paper on the bottom of a greased pan and a little oil on the side).
• Place tomato slices over dough side by side.
• Crushed tomatoes over goat cheese.
• Beat eggs well and add sour cream, along with salt and pepper to taste. Pour this mixture over cheese. Shake pan to sit a little cream evenly. Optionally, sprinkle a little grated parmesan cheese or cream over (to make a browned crust in May, I sprinkle 1 tablespoon Parmesan
• Give the oven at 180C for 35-40 minutes. In the last 2-3 minutes move oven grill (fire / heat coming up) to brown nicely on top.
• Allow to cool then slice. 
• It's good cold or reheated.