Ingredients
- 265 g egg
- 245 g cream
- 2 g salt
- 1 g pepper
- 40 g cherry tomatoes
- 5 g fresh basil
Preparation
Place the eggs, cream, salt and pepper in a container. Blend using an XM-12 commercial hand blender until you have a smooth, creamy mixture.
Divide the preparation between glass jars, placing 180 g in each one.
Cook the quiche at a low temperature in a SmartVide sous-vide cooker at 85 °C for 40 minutes.
Serve the quiche cold or hot. Top with the sliced cherry tomatoes and fresh basil just before serving.
In this recipe, the sous-vide technique allows you to maintain a stable, controlled cooking temperature throughout the preparation. Low-temperature cooking ensures an even result and allows you to prepare the same quiche base with different ingredients.
Chef’s notes
