Two cheese tomato quiche

Feta and tomatoes are a match made in heaven. Add those into a luxuriously easy quiche mixture (plus mozzarella… drool) and baked in an all butter shortcrust pastry, you will no doubt be returning back for more. Give the all butter short crust pastry a go, it’s not as complex as you think. Your food processor does all the hard work for you. If you want to save even more time, purchase a pre made all butter short crust pastry from the supermarket.

Ingredients

All butter short crust pastry

• 1 1/2 cups plain flour

• 120g unsalted butter, left too warm slightly at room temp, cubed

• 1tsp salt

• 1/4 cup cold water

Quiche filling

• 6 eggs

• 1/2 cup cream

• 1/2 cup milk

• salt and pepper

• 3 tbsp plain flour

• 1 large handful shredded mozzarella cheese

• 100g feta

• 150 - 170g cherry tomatoes, halved or quarterd

Method

Pre heat the oven, fan forced to 180 degrees Celsius.

First we’re making the pastry. In a food processor, add the flour, unsalted butter and salt. Pulse this mixture in the food processor until the butter is fully dispersed. You will know when to stop when the pastry begins to form into small pea sized clumps. At this point add the cold water. Continue pulsing pastry until the dough begins to clump even further and begins to release from the sides of the processor. Lightly dust your kitchen bench with flour and scrape out the pastry from the processor onto this surface. Bring all the dough together into a ball, pressing and kneading the dough a couple of times. Wrap tightly into plastic wrap and place into the fridge to cool.

While the dough is resting we will make the quiche filling!

In a large bowl, add the eggs, milk, cream and a good scrunch of salt and pepper. Whisk until combined. Add in plain flour. Whisk again until all combined. Add mozzarella, feta and cherry tomatoes. Use a large spoon to fold these ingredients in gently.

Now it’s time to roll out the dough and partially bake the pastry (because who likes a soggy bottom?).

Lightly dust your workbench again with flour and roll out your dough until it is approximately 1/2 a centimetre thick, and is so round that it will cover the surface area of your quiche tin. Bring your quiche tin near, and gently lay the dough over the tin. Press the dough into the base of the tin and into all the nooks and crannies up the sides. Trim any pastry that hangs off the sides and use these offcuts to fill or seal any gaps you may have.

Tear off a piece of aluminium foil that will cover the surface area of the tin. Press the foil into the base and up the sides of the tin. Place into the oven to ‘blind' bake’ for 10 minutes. Remove the foil after 10 minutes, and place back into the oven for another 5-10 minutes until golden brown.

Pour the quiche mixture into your tin and place back into the oven for 30 to 40 minutes, or until the top of the quiche is golden and no runny raw liquid or jiggle is seen.

Slice, serve and enjoy with loved ones x

Recipe notes:

• I use a 25cm tart in. This one to be exact.

• Don’t aim for perfection when pressing the pastry dough into the tin. Just ensure that there are no holes for the quiche to leak out of.

• Adding cold water into the pastry, ‘steams’ the dough in the oven to create a lovely flaky pastry.

• If you were opting for the store bought pastry, you would just press this into your tart tin and progress from the blind baking step forwards.

• If you don’t have mozzarella cheese, any shredded cheese would be fantastic.