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