First prepare the dough. I have to say that this is not a classic "kosovoa" dough, but I was attracted with the presence of useful flour and no excess fats - quite dieting, recipe picked up from Saloniki for that bow! But You can use the dough to your liking. The main thing - toppings! And so, it's simple. Pour the flour, pour in the broth and butter (there are no helpers could not have done...))), knead the dough, wrap in cling film and refrigerate for 1 - 2 hours.

Prepare the filling: wash the tomatoes and cut in half, mozzarella cut in small pieces about the same with the diameter tomatoes, capers thoroughly wash.

Preheat the oven to 170 degrees. Roll out the dough thinner and spread in the form greased with olive oil and put into the oven for 5 - 10 minutes to slightly dry. Note: if You, like me, form split, I recommend to build it from the baking paper.

Meanwhile, whisk together eggs, couple tbsp of broth and milk with a pinch of salt (to taste).

Take out the form with the dough and spread the filling: tomatoes, mozzarella and capers in artistic disorder. The salt, sprinkle with spices (perfect, of course, fit Italian herbs), pour the egg mixture on top and sprinkle with Parmesan.

Almost everything! Our quiche is sent in heated to 180 degrees oven and bake for about 40 minutes. Pie should be well brown and not wobble. Note: the center will rise strongly, and after baking will fall - this is normal)) If You want to serve the quiche at once - allow it to cool slightly and thicken, about 15 minutes at least. Or you can leave it for a couple of hours or overnight, and then eat cold or reheat in the microwave.