Tarte a ma façon: Pauw's quiche with gruyere

This has been a superb delicious quiche. I made this extremely exquisite quiche yesterday from a lovely cookbook, a French cookbook which is amazingly nice edited and it's entirely about vegetables, combined with a few other ingredients. Every recipe starts with vegetables and then the cook/author cooks wonderful dishes. The book follows the  4 seasons. It's lovely and as French as French can be.

This quiche is made of a nice dough by melting butter and than you add the dry ingredients: plain- and corn flour with an egg. Mix all ingredients until you obtain a sandy mixture. Then add the - three minute - cooled butter and work all ingredients together into a ball.
Decorate the quiche mould.
Cut the 4 tomatoes into thin slices and cover the dough,  cover with 100 gram of gruyère and a few branches of thyme. Season with pepper and salt, bake the quiche in the oven for thirty minutes.