Whipped feta is having a moment and roasted tomatoes have had a very long moment for the past year with no end in sight so whipped feta and roasted tomato quiche had to be made. Have you tried this trend? What's your favorite way to serve it up, if so?
Whipping feta and pouring it into a quiche seemed like a great way to serve this when you’re going to a picnic or lunch at a friends place and you don’t have the chance to keep this refrigerated and this is a great meal that it disappeared swiftly the two times it was made so if you’re intending to feed a crowd here, ensure you have necessary restrictions in place because people will want more.
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 ‘Tips’ because we don’t want a watery quiche filling here.
Why you'll love this
Savory and buttery crust
The homemade quiche crust is light and buttery and compliments the filling perfectly!
Juicy roasted cherry tomatoes
Lightly roasting the cherry tomatoes helps sweeten them a little and draws out their liquid making for a more intense flavor.
Thanks to the filling being blended, this comes together quickly!
Perfect for summer lunches
This is great hot or cold making it a great dish to take as packed lunch or even along to a picnic or as a side of a barbecue.
Ingredients and substitutions for Whipped Feta and Roasted Tomato Quiche
- Pastry: See FAQ's for the recipe for homemade pastry or you can use store bought shortcrust..
- Cherry tomatoes: Fresh cherry tomatoes work best here, though cherry plum tomatoes would
- Feta: Salty and crumbly when blended, goats feta works particularly well and helps give our quiche a nice fluffy and light center.
- 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.
Equipment needed to make this
Roasting dish: You'll need a small roasting dish for those cherry tomatoes.
Tart or baking dish: A medium tart or baking dish will accommodate the pastry and filling perfectly. The dish used here is 25 cm or 10 inches.
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Blender: A regular blender or immersion/stick blender will help you combine the filling until smooth.
FAQ's for the best Whipped 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 you have a quiche pastry recipe?
Indeed! As found in the link in the recipe or here below:
200 grams / 1 ¼ cups plain flour
130 grams / 4.6 ounces butter, cold and cubed
2 tablespoons milk
½ teaspoon salt
Directions: Place all into a bowl and stir together to form your dough. Shape into a disc, cover and refrigerate for 30 minutes.
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 being less watery.
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.
More tomato recipes you’ll enjoy
How to make:
Preheat the oven to 180C/350F.
Place the cherry tomatoes into a baking dish and drizzle over the olive oil and a pinch of salt and place in the oven until the skin is blistered and the oven has reached temperature.
Meanwhile, roll out the pastry to shape for your quiche dish and press firmly into the edges of your dish, trimming the edges and pressing the edges firmly with a fork. Set aside.
Place the feta, eggs, milk, basil and salt into a blender and blend until smooth.
Place the blistered tomatoes into the base of your pastry.
Pour over the whipped feta and egg mix.
Bake for 45 minutes or until golden all over.
Remove and allow to cool a little (or until cold).
Slice and serve.
Using the popular whipped feta and roasted tomato trend in quiche form was a great idea because this is a recipe that will be on repeat for summers to come.
1 portion of shortcrust pastry or quiche pastry
3 cups / 400 grams cherry tomatoes
1 tablespoon olive oil
200 grams / 7 ounces feta
3 eggs, room temperature
3 tablespoons milk
4 leaves fresh basil
1 teaspoon sea or kosher salt
- Preheat the oven to 180C/350F.
- Place the cherry tomatoes into a baking dish and drizzle over the olive oil and a pinch of salt and place in the oven until the skin is blistered and the oven has reached temperature.
- Meanwhile, roll out the pastry to shape for your quiche dish and press firmly into the edges of your dish, trimming the edges and pressing the edges firmly with a fork. Set aside.
- Place the feta, eggs, milk, basil and salt into a blender and blend until smooth.
- Place the blistered tomatoes into the base of your pastry.
- Pour over the whipped feta and egg mix.
- Bake for 45 minutes or until golden all over.
- Remove and allow to cool a little (or until cold).
- Slice and serve.
Recipe by Roamingtaste
- Calories: 334 calories per serve