Tomato and basil croque-cake

Tomato and basil croque-cake

  • Quantity
    For 4 gourmets
  • Preparation
    15 minutes
  • Cooking
    35 minutes

The ingredients

  • 2 eggs
  • 20cl of milk
  • 20 slices of dried tomato
  • 200g of Feta cheese
  • 20 leaves of basil
  • 4 tbsp of Régilait semi-skimmed powdered milk
  • 9 slices of bread


Croque-cake à la feta, tomates séchées & basilic
  1. Preheat the oven to 180° C.
  2. Blend the milk and eggs. Salt. Cut the crusts off the slices of bread. Butter the cake mould.
  3. Arrange 5 or 6 basil leaves on the base. Place 3 slices of bread on top of them. Crumble half of the Feta and arrange it over the bread. Add half of the dried tomatoes and 6 finely chopped basil leaves. Sprinkle with 2 tablespoons of powdered milk. Pour in 1/3 of the egg/milk mix.
  4. Repeat these steps once.
  5. Finish by adding 3 slices of bread and the rest of the rest of the egg/milk mix. Pack down slightly.
  6. Place in the oven for approx. 35 minutes. Leave to cool for about 15 minutes before turning out.