A Bake in the Life: Feta, Rocket, Red Onion and Tomato Quiche

I am a massive fan of cheese, and one of my absolute favourites is feta! I really like it’s salty taste when crumbled over fresh salads and stuffed inside pasta, so I thought it would be interesting to see what it was like in a quiche. I decided on combining it with another favourite flavour of mine – rocket, as well as roasted red onion and tomato similar to my Roasted Tomato, Red Onion, Basil and Mozzarello Quiche.

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Feta, Rocket, Red Onion and Tomato Quiche

You will need:

For the shortcrust pastry

6 oz/175g Plain Flour

2½ oz/75g Chilled Butter

2 tbsp Cold Water

For the filling

5 oz/150g Cherry Tomatoes

1-2 tsp Olive/Sunflower Oil

Salt and Pepper to taste

2 oz/50g Feta broken into small pieces

1 Small Thinly Sliced Red Onion

1 Egg

5 fl oz/142ml Double Cream

Handful of fresh rocket, and a little to sprinkle over the top of the quiche

Let’s get started!

  • To make the pastry, combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tbsp of cold water and begin to pull the mixture together into a ball, if needed add the final tbsp to form a soft dough.

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  • Roll out the dough on a lightly floured work surface large enough to line a 20cm/8in flan tin. Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.

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  • Chill in the fridge for 30 minutes.
  • Preheat the oven to 200ºC/400ºF/Gas Mark 6.
  • Place the cherry tomatoes and red onion in a small roasting tin, drizzle with oil and season with salt and pepper before placing on the lowest shelf in your oven – to slowly cook.
  • Once chilled, line the pastry case with foil and fill with baking beans (If you don’t have any you can always use rice, beans or pulses – as long as they are dry and heavy enough to prevent the pastry from puffing up!). Blind bake for 15 minutes, then remove the beans/foil and continue to bake for 5 minute to dry out the centre of the base.

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  • Keep a close eye on the tomatoes/onion, and remove once the tomatoes start to pop open and the onions caramalise.

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  • Beat together the eggs and cream before seasoning with salt and pepper.
  • Once the pastry case has cooked, sprinkle half the pieces of feta over the base, then top with the tomato/onion mixture and sprinkle over the rocket.

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  • Pour over the egg/cream mixture until it just reaches the top of the pastry case, and finally top with the rest of the feta.
  • Bake for 15-20 minutes until the top is set and appears golden brown.
  • Leave the pastry to cool in the tin, then remove onto a serving plate and top with fresh pieces of rocket.
  • You are all done! 🙂

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I really enjoyed the combination of salty feta cheese, peppery rocket, sweet tomato and onion! I decided to top the final quiche which a few ripped sprigs of rocket, but you could always leave it plain or add your favourite fresh herb. I will definitely be making this quiche again 🙂 

I know I keep going on about it but, if you haven’t made your own shortcrust pastry before I would absolutely encourage you to try, as it always makes me feel like a cooking pro and it tastes amazing. Once you start making your own shortcrust pastry, quiches and tarts it’s hard to stop!

A Bake in the Life…

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