Tomato, Basil & Feta Quiche
The flavours of summer, wrapped in crumbly, buttery short-crust pastry. Just add a green salad (and maybe a glass of your favourite chilled white) and you have the perfect summer lunch! Although we chose to stick with the classic tomato, basil and feta flavour combination, this is such a versatile recipe that you can use almost anything you have available for the filling.
- Prep Time: 15m
- Cooking Time: 1h 10m
- Passive Time: 30m
For the Pastry
- 230gm Plain Flour
- 2gm Sea Slat Flakes, crushed
- 160gm Unsalted Butter, chilled
- 40gm Water
- 2gm White Vinegar
For the Filling
- 350gm Eggs, beaten
- 100gm Mascarpone Cheese
- 2gm Smoked Salt
- 1gm Black Pepper, cracked
- 400gm Cherry Tomatos
- 250gm Brown Onion, roughly chopped
- 2gm Dired Oregano
- 20gm Extra Virgin Olive Oil
- 50gm Fresh Basil Leaves
- 100gm Feta
For the Pastry
- Dice the chilled butter in to 1cm cubes.
- Using a stand-mixer with a paddle attachment, combine the diced butter, flour and salt on the slowest speed. Once combined, the mix should have a rough sand-like appearance - it's ok of there are a few larger flecks of butter still left.
- Add the water and vinegar and continue to mix until a rough dough is formed - be careful not to over mix the dough as the pastry will become tough.
- Remove the dough from the mixer and form a rough disk approximately 1cm thick. Wrap the pastry disk in cling-wrap and then refrigerate for 30 minutes.
- Once the dough has cooled, remove it from the cling-wrap and roll out the pastry into a large disk with a uniform thickness of 3mm. Try to maintain the circular disk shape as this will make lining the tin easier.
- Using a rolling pin as a support, transfer the pastry to a greased 25cm quiche/flan tin with a removable bottom - the tin we used was 3.5cm deep. Work the pastry into the tin carefully and cut off any excess then return the pastry case to the fridge for another 30 minutes.
- Remove the pastry case from the fridge, line the base with greaseproof paper and add some pastry weights to stop it from rising. Blind bake the case for 20 minutes at 175c in a fan-forced oven.
For the Filling
- Chop the onion in to rough chunks and scatter them evenly around the bottom of a backing tray.
- Add the tomatoes to the tray, season with half the salt and half the pepper. Sipinkle the oregano around the tray and then roast for 30 minutes at 175c in a fan-forced oven.
- Carefully, remove the pastry weights and greaseproof paper from the pastry case.
- Strew the roasted tomatoes, onions basil leaves and feta evenly around the based of the pastry case.
- Combine the eggs, mascarpone and the remaining salt and pepper in a bowl and then pour over the other filling ingredients being careful not to spill any down the side of the pastry case as this will cause it to stick the the tin during cooking.
- Reduce the temperature of the oven to 150c and bake the quiche for 50 minutes or until golden and cooked through.
- Remove the quiche from the oven and allow it to cool for 30 minutes before attempting to remove it from the tin.