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 tablespoons milk
4 leaves fresh basil
1 teaspoon 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.
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
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.
Recipe by Roamingtaste
- Calories: 334 calories per serve