Tomato Feta Quiche

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Baking
Cuisine European
Servings (Default: 4)

Ingredients

For the shortcrust pastry:

  • 200 g flour
  • 125 g butter, room temperature
  • 1 egg (s)
  • 1 pinch (s) salt
  • 2 tablespoon water

For covering:

  • 150 g bacon
  • 1 bunch spring onions, with green, sliced
  • 1 clove garlic, finely chopped
  • 2 egg (s)
  • 200 ml cream
  • 50 g parmesan cheese
  • 200 g feta cheese
  • 5 tomato (s)
  • 1 handful fresh herbs, e.g. thyme, basil, mint, chives, lemon balm
  • salt and pepper
  • 2 tablespoons oil
Tomato Feta Quiche
Tomato Feta Quiche

Instructions

  1. Prepare a shortcrust pastry from the ingredients and place in the refrigerator for about 30 minutes.
  2. Sauté the bacon, garlic and spring onion in 1 tablespoon of oil. Allow to cool slightly. Add the chopped herbs, season with salt and pepper. Cut the tomatoes into bite-sized pieces, season with salt and place in a sieve so that the juice can drain off. Cut the feta into bite-sized pieces. Whisk the cream, eggs and parmesan together.
  3. Preheat the oven to 200 degrees circulating air. Grease a tart pan, cover the base and edge with batter. Place the tomatoes and 2/3 of the feta on top. Add the cream and egg mixture to the bacon, spring onion and herb mixture and stir well. Then distribute the mixture over the tomatoes and feta. Sprinkle the rest of the feta on top. Bake for 20 minutes.

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