Cherry Tomato and Feta Quiche
This Cherry Tomato and Feta Quiche is ultra-quick to prepare and always a hit! It’s perfect for a light lunch or brunch, served hot or cold, with a green salad. What’s more, it keeps very well, so you can easily make it ahead of time.
What I love about this quiche is the combination of sweet cherry tomatoes, creamy, salty feta cheese and herbes de Provence, a mix of French dry herbs, which add a Mediterranean touch. For the shortcrust pastry, I use my homemade Shortcrust Pastry Recipe, which is essential for all my quiche recipes.
If, like me, you love quiches, you can try my Tuna, Tomato and Mustard Quiche, my Leek and Salmon Quiche, or my Spinach and Mushroom Quiche.
Notes on Ingredients
You’ll find the complete list of ingredients and exact quantities in the recipe card below.
- Shortcrust pastry: To save time, you can use ready-made shortcrust pastry or, if you have a little more time, it’s well worth making your own with my basic quiche crust recipe.
- Cherry tomatoes: Choose red and sweet cherry tomatoes for best results. You can also use rainbow cherry tomatoes (yellow, orange and red).
- Feta: I use a block of feta, preferably 7 oz (200 g), but 5 oz (150 g) also works well.
- Eggs: For the quiche filling, choose medium or large eggs.
- Crème fraîche and milk: I like to mix milk and crème fraîche (sour cream) for my quiche filling. You can use only cream or only milk, depending on the consistency you want. The milk will be lighter and the cream creamier.
- Garlic: Adds more flavor to this quiche!
- Herbes de Provence: For a Mediterranean touch, this is a blend of dried French herbs including thyme, rosemary, savory, and marjoram.
How to Make this Cherry Tomato and Feta Quiche?
If you want to save time, you can prepare the quiche crust the day before. Here are the main steps:
Preparing the shortcrust pastry
- To avoid this article to get too long, I recommend to check out my detailed recipe here. But you can also use store-bought shortcrust pastry, in which case you don’t need to blind bake it (but check the packaging to make sure).
Preparing the garnish
- Prepare the garnish: Halve the cherry tomatoes and crumble the feta cheese.
- Prepare the quiche filling: Whisk the eggs with milk, crème fraîche or sour cream, herbes de Provence, garlic, salt and pepper.
- Assemble and bake: Arrange the tomatoes and feta cheese on the shortcrust pastry. Pour the egg mixture over the top. Bake for 35 to 40 minutes at 350 °F (180 °C), until golden and set. Let stand a few minutes before serving.
Sides Ideas
This quiche can be served in small slices as a starter or as a main course.
On hot days, it goes wonderfully well with my cold cucumber soup. You can also serve it with a grated carrot salad or this tomato and cucumber salad.
And if you want to make it even simpler, a green salad with my homemade vinaigrette or a cheese platter is perfect. For more ideas, take a look at my complete list of 40 ideas for quiche side dishes.
Frequently Asked Questions
Leftover quiche can be refrigerated for 3 to 4 days in an airtight container.
Yes ! At 180°C (350°F) for 5 to 10 minutes, covering with aluminum foil if necessary to prevent burning. Or air-fry for 5-8 minutes at 180°C (350°F).
Yes, this quiche recipe freezes perfectly for up to 3 months.
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Recipe Card
Cherry Tomato and Feta Quiche
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Equipment
- 1 pie dish (11 inches) or 28 cm
Ingredients
Shortcrust pastry :
- 250 g of flour
- 125 g butter room temperature
- 1/4 cup of water (60 ml)
- 1/2 teaspoon salt (4 g)
Quiche :
- 250 g cherry tomatoes
- 7 0z feta cheese (200 g)
- 4 eggs
- 1/2 cup milk (120 ml)
- 1/2 cup crème fraîche (120 ml)
- 1 tablespoon of herbes de Provence or dried thyme, rosemary or oregano
- 1-2 cloves garlic , minced
- Salt
- Pepper
Instructions
Shortcrust pastry :
- Prepare dough: Preheat oven to 350°F (180°C). In a large bowl, combine flour, salt and butter. Work the mixture until it resembles coarse sand. Gradually add cold water and mix until a dough forms. Knead briefly to obtain a smooth dough. Form into a ball, wrap in cling film and refrigerate for 1 hour or freeze for 10-15 minutes.
- Blank baking: Roll out the dough on a lightly floured surface. Transfer to a greased or parchment-lined quiche tin. Trim excess dough and prick bottom with a fork to avoid air bubbles. Cover with parchment paper and fill with pie weights or dried beans. Bake for 10 to 15 minutes.
Quiche :
- Prepare the garnish: Cut the cherry tomatoes in half. Crumble the feta cheese. Beat the eggs in a bowl, then add the milk, crème fraîche, herbes de Provence, garlic, salt and pepper. Mix well.
- Assemble the quiche: Remove the pre-cooked pastry from the oven. Scatter the cherry tomatoes and feta cheese over the pastry. Pour the egg and cream mixture over the top.
- Baking: Bake for 35-40 minutes until golden and set. Allow to cool for a few minutes before serving.
