Whipped Feta and Roasted Tomato Quiche

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.

How to prepare Whipped Feta and Roasted Tomato Quiche

• Preheat the oven: Turn that oven on.
• Scatter: Scatter the cherry tomatoes in a baking dish along with the olive oil and a little salt.
• Roast: Place the tomatoes in the heating oven and bake until the skins begin to blister.
• Roll it out: Roll out your pastry to shape for your baking dish.
• Press: Press your pastry into your baking dish firmly and trim the edges.
• Whip it: Blend the filling ingredients until smooth and set aside.
• Roasted tomatoes: Remove the blistered and roasted cherry tomatoes from the oven and place them into the base of your pastry (this will help get that top layer of pastry cooking too 😉 )
• Pour it over: Pour the whipped feta filling over the cherry tomatoes.
• Bake: Place in the oven and bake until well and truly golden.
• Cool it: Remove and allow to cool to warm or cold.
• Serve: Slice it up, plate it and dig in!

Tips for the best Whipped Feta and Roasted Tomato Quiche

Homemade pastry: The pastry can be made a few days ahead and stored in the fridge.

Homemade Pastry recipe:
200 grams / 1 1/4 cups plain flour
130 grams / 4.6 ounces butter, cold and cubed
1 egg
2 tablespoons milk
1/2 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.

Lightly roasting the tomatoes: By roasting your tomatoes until they blister some of the liquid will come free which helps your quiche be less watery.

To peel or not to peel: 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

Roasted Tomato Soup

Eggplant with Sundried Tomato

Salmorejo – Spanish Chilled Tomato Soup

Whipped Feta and Roasted Tomato Quiche
Recipe by Roamingtaste
Serves 8

Ingredients:
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
3 tablespoons milk
4 leaves fresh basil
1 teaspoon salt

Directions:
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.

Enjoy!

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