Description

This Feta and Roasted Tomato Quiche recipe takes a popular trend and turns it into a portable vessel that can be served in packed lunches or as a lazy day dinner.

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, room temperature
3 tablespoons milk
4 leaves fresh basil
1 teaspoon sea or kosher salt

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Instructions

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!

Notes

Recipe by Roamingtaste

Nutrition

Calories: 334 calories per serve

Keywords: lunch, dinner, summer dinner, vegetarian