Feta and Roasted Tomato Quiche

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This Feta and Roasted Tomato Quiche recipe features a buttery, flaky crust filled with a creamy whipped feta and roasted tomato filling. Perfect for a special occasion or a lazy Sunday brunch, this quiche is sure to impress your guests and satisfy your loved ones.

A slice of roasted tomato and feta quiche is lifted from the serving plate sitting on a gray surface.

Ingredients and substitutions for Feta and Roasted Tomato Quiche

How to make Feta and Roasted Tomato Quiche

FAQ's for the best Feta and Roasted Tomato Quiche

Whipped feta adds a soft saltiness to this quiche which pairs perfectly with the lightly roasted tomatoes in a way that is not usual with quiches interior being that they’re usually heavier on egg and in this case egg is simply a partner to the feta.

If you’re wondering why we’re not just throwing cherry tomatoes into the base of the pastry and instead roasting them, check out the notes section under ‘FAQ's’ because we don’t want a watery quiche filling here.

Ingredients and substitutions for Feta and Roasted Tomato Quiche

Plain flour: Plain flour is the best option for that flaky pastry. You could replace with bread flour as the pastry isn’t handled enough to create a firm texture.
Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking.
Cherry tomatoes: Fresh cherry tomatoes work best here, though most small cherry style tomatoes would also work beautifully here. The tomatoes aren’t peeled which might make something dislike the texture in the quiche a little. You could add this step in the process of making the quiche, if you prefer.
Feta: Salty and crumbly when blended, goats feta works particularly well and helps give our quiche a nice fluffy and light center. You could replace with goats cheese, if you prefer, though might require another egg as this has less moisture than feta.
Eggs: No quiche is complete without eggs, but they also add structure to the quiche and bind everything together so are essential.
Milk: Whole milk helps combine the eggs and feta, though you could substitute with non dairy milk.
Basil and salt: The two flavor powerhouses of our quiche that adds the summer flavor and compliments the roasted tomatoes. Fresh basil is best here, but you could substitute with dried basil.

See recipe card for quantities.

A slice of roasted tomatoes and feta quiche sits on an individual plate with other slices behind.

How to make Feta and Roasted Tomato Quiche:

Step 1: Create your pastry: Place all your pastry ingredients into a bowl and combine to form a dough. Shape into a ball, cover and refrigerate.

Cherry tomatoes sit in an oval white ceramic dish on a gray surface.

Step 2: Roast your tomatoes: Whilst the pastry rests, toss the tomatoes into a baking dish and roast until blistered.

Quiche pastry sits pressed into a rectangle glass baking dish with fork indents on the edges of the pastry on a gray surface.

Step 3: Roll it out: Roll your pastry out and press into your quiche dish, trimming away the excess dough and pressing the edges with a fork prong.

Eggs, feta and basil sit in a blender beaker.

Step 4: Blend: The feta, eggs, milk, basil and salt into a until smooth.

Roasted tomatoes sit in a pastry in a baking dish on a gray surface.

Step 5: Cool tomatoes: Remove the tomatoes from the oven and allow to cool for 5 minutes before tossing into your pastry.

Blended feta and egg mixture is poured over roasted cherry tomatoes in a quiche pastry on a gray surface.

Step 6: Pour and bake: The whipped feta and egg mixture over the tomatoes and bake until golden.

A slice of roasted tomatoes and feta quiche sits on an individual plate with other slices behind on a gray surface.

Step 7: Serve up: Allow to cool and serve warm or cold. Serve up and enjoy!

FAQ's for the best Feta and Roasted Tomato Quiche

Can I make my quiche pastry ahead of time?

Definitely! It can be made a few days ahead, covered and stored in the fridge for up to 2 days.

Do I need to roast the tomatoes before baking in the quiche?

It is recommended as roasting your tomatoes until they blister helps some of the liquid be drawn out and results in your quiche having a nice texture otherwise the water in the tomatoes will create a runny center.

Do I need to peel my roasted tomatoes before putting them into the quiche?

This ones up to you! The recipe doesn’t suggest you peel your blistered tomatoes because quiche, in my opinion, should be easy and unfussy which means some tomato skins are fine. If you prefer without skins you could peel and then place in your prepared pastry.

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