Quiche tomate cerise, basilic et fromage de feta
I enjoy quiches straight out of the oven, as well as cold the next day. Just make sure you don’t overcook your quiche to keep it lovely and moist, otherwise it won’t be nice either hot or cold.
Serves 4
INGREDIENTS
- butter, for greasing
- plain flour, for dusting
- 1/2 quantity Shortcrust Pastry (recipe below)
- 1 free-range egg, plus 1 egg yolk
- 100 ml milk
- 100 ml pouring cream
- sea salt and freshly ground black pepper
- 125 g cherry tomatoes, halved
- 1/2 cup (small handful) basil, torn
- 100 g goat’s feta, crumbled
- 50 g finely grated gruyere cheese
METHOD
- Generously butter and flour a 20 cm pie dish or tart tin with a removable base. Line the dish or tin with the pastry, using your fingers to press it into the base and side of the pan. Cut off the excess pastry with a small sharp knife. Refrigerate the pastry for 15 minutes or until firm.
- Preheat the oven to 200°C.
- Line the refrigerated pastry with baking paper, then top with baking beads, dried beans or rice. Blind bake for 15 minutes or until set around the edges. Remove the paper and weights and bake the pastry case for a further 10–15 minutes or until golden and dry. Set the pastry case aside to cool.
- Reduce the oven temperature to 180°C.
- Place the egg, yolk, milk and cream in a bowl and whisk to combine, then season with salt and pepper. Set aside.
- Scatter the tomatoes and basil over the pastry case, then sprinkle over the feta and gruyere. Pour the egg mixture into the pastry case.
- Bake for 25 minutes or until the top is golden and the egg mixture is cooked through. Serve warm or at room temperature.
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Pâte brisée (Shortcrust Pastry)
INGREDIENTS
- 1 2/3 cups (250 g) plain flour
- large pinch fine sea salt
- 1 free-range egg yolk
- 125 g unsalted butter, chopped and softened
- 50 ml cold water
METHOD
- Sift the flour and salt into a large bowl and make a well in the centre. Add the egg yolk, butter and water and use your fingertips to work them into the dry ingredients until a dough forms; it doesn’t have to be perfect.
- Turn the dough out onto a lightly floured surface and knead gently and quickly using the palm of your hand until just combined. (It is better for the dough to be a little rough rather than to overwork it, and you must work quickly to prevent the butter from melting.)
- Immediately transfer the dough to a workbench and shape into a disc, then wrap in plastic film and refrigerate for 1 hour before using.
VIDEO
Manu talks about French for Everyone and his Tomato Goats Feta And Basil Quiche
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French for Everyone: recipes by Manu Feildel, photography by Ben Dearnley, published by Penguin Lantern
