How to cook: Spinach quiche with baked tomatoes

After all these visits at my mum's and grandma's, all the fat, meat, pastry, we were all so stuffed, so full and so tired of all the food that we needed some lighter meal. It was me who invited all the present relatives to join us in out apartment for this fresh and light dinner. The quiche is brilliant by itself but, as my dad said, the tomatoes play an interesting tune in the chord (not sure, if this metaphor works in English as well). Nevertheless, I borrowed the recipe from Foodlover (who used the quiche dough from cook book of Dita P., I made a few changes), the tomatoes are my idea.

You need:
Dough: 160 grams of white flour
100 grams of butter
1 yolk
spoon of parmesan cheese
salt
4 spoons of cold water

Filling:
250 grams of spinach leaves or frozen spinach (I might have used more I didn't exactly weigh it)

100g of Swiss cheese

2-3 whisked eggs (depends on the size of your pan)

200ml of whipping cream

salt, pepper

Baked tomatoes
600 g of tomatoes (if you can, have at least half of them of different colours, I got a 300g box of cherry tomatoes of different shapes  and colours)
spoon or two of olive oil
oregano, basil, salt, pepper

First make the dough of all the ingredients. Work quickly, otherwise the dough will be too hard. Preheat the oven for 200°C. Use the roller to flatten the pastry, then roll it on the roller and place into your quiche pan. Gently adjust it in the pan, cut the edges. Pierce with a fork, then put a piece of baking paper in the middle of the pan and put a handful of beans or some other weighs, so the pastry stays down. Bake for 10 minutes, then remove the weights and continue for another 5 minutes, until the pastry turns gold. As for the pastry you cut away, flatten it also and bake it together with the cake base.
Meanwhile prepare the filling. Pour boiling water over the spinach leaves or the UNFROZEN spinach, then dry it. Chop the leaves into smaller pieces and put in the bowl together with the cream, whisked eggs, grated cheese and salt and pepper. Mix a bit. When the pastry is ready, pour the filling in it, lower the temperature to 190°C and bake the quiche for another 20 minutes.
Rinse the tomatoes, slice the bigger ones and cut cherries in halves. Add first layer to a baking form. Mix the olive oil with spices and then it's time to use the remaining pastry. Turn it into crumbles and mix it with the olive oil. use half of the mixture to sprinkle the first layer of tometoes. I only made two layers, so if you want to make more of them, yo might want to use more ingredients. Also, if you happen to have no pastry left, use breadcrumbs. Arrange the top layer so it looked nice and colourful. Hopefully it is time to put the quiche out of the oven, so replace it with the tomatoes and give them 30-40 minutes on 140°C. Meanwhile the cake will turn a bit colder, which makes the combination even better.
I'd say that this amount is perfect for the 9 people that was present, but again, it depends on your tastes...:)