Tomato Feta Quiche w/Basil & Sundried Tomatoes

by Rachel on March 7, 2011

Tomato Feta Quiche

I am, it appears, the Queen of Quiche.  Unlike most Queenships, this is an unpaid position and entails a seemingly endless amount of kitchen scullery.  I’m not sure how I went so wrong… Once you get the hang of it, quiches are frightfully easy to make and only take a few minutes to pull together.  Thankfully my offspring, assorted neighbors and shoestring relatives seem not to mind eating quiche (LET THEM EAT QUICHE – I always say).  It’s a good vegetarian meal to add to your rotation if you’re largely carnivorous, or just a good vegetarian meal if you’re a vegetarian.  If you’re addicted to Trader Joe’s (just say yes, you know you are) all of the ingredients can be found there, you don’t even have to look very hard.

Tomato Feta Quiche w/Sundried Tomatoes & Basil (serves 6)

  • 2 teaspoons olive oil
  • ½ cup red onion, finely diced
  • 1 shallot, finely diced
  • 3 eggs, lightly beaten
  • ½ cup sour cream
  • ½ cup half & half
  • 1 tablespoon fresh basil, finely chopped (or ½ tsp dried basil)
  • 2 tablespoons sundried tomatoes packed in oil, finely diced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup feta cheese, cut into small cubes or crumbled
  • ½ cup Quatro Fromaggio Shredded Cheese Blend (Parmesan, Asiago, Fontina and Provolone – or any combination of the four)
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 1 prepared uncooked piecrust (defrost the crust according to package instructions)

So pretty.

Preheat oven to 350 degrees.

Heat olive oil in a small skillet over medium heat.  Add the red onion and shallot and sauté until both are quite soft, 12 minutes. Take the onion/shallot mixture off the burner and allow it to cool slightly.

In a mixing bowl mix together the eggs, sour cream, half & half and the spices.  Add the fresh or dried basil and the sundried tomatoes.  Make sure your shallot/onion mixture is cool to the touch, once it is – add it to the egg mixture as well.

Put the defrosted piecrust into your pie pan.  Press the crust into the pan.  I find that frozen crusts when they defrost often break apart when you try to put them in the pan.  Gently press the broken pieces together to form a complete crust.  Don’t fret about the breakage, no one will notice or care once they taste your fabulous creation.  Reduce the oven temp to 325 and put the piecrust into the oven for 12 minutes.  The crust should just start to bubble, but not brown.  Remove.  If you don’t precook the crust it will be soggy, particularly a wet quiche like this one.  My youngest son in particular despises soggy quiche and has been known to reprimand me if I don’t get my quiche bottoms nicely crisp.  No joke.  He’s quite the gourmand.

Gently mix the chopped tomatoes and feta into the egg/sour cream mixture.  Pour into the lightly baked piecrust.  Sprinkle the grated cheese over the top.  Return the quiche to the oven and bake at 325 degrees until the quiche is set.  This should take 45-55 minutes, depending on your oven.  I often have to place a piece of foil loosely over the top of my quiches to keep the crust from browning before the inside of the quiche is done.  Maybe that’s just me and yours will work out fine.  If you see the crust getting too brown – you know what to do.  I am not clairvoyant and I have to stick a knife into my quiche to test if it is cooked through.  If you can tell whether a quiche is done without taking this step, bully for you.  The rest of us will have to live with quiches that have small stab marks in the center.  Serve warm, or cool to room temperature, refrigerate, and serve the next day at room temp.

{ 10 comments… read them below or add one }

Lisa March 7, 2011 at 10:28 am

This sounds heavenly!! Now, if the weekend would just hurry up and get here already so I can make it. Love your blog!

Lisa

Rachel March 7, 2011 at 10:40 am

Thanks Lisa – but DON’T WAIT for the weekend! Seriously. Make it for dinner and have it tonight! Hugs, Rachel

Susan March 9, 2011 at 10:31 am

Hey Rachel, very nice blog. Hadn’t visited in awhile. For this recipe what do you do with the shallots-and-red-onion mixture. Did I miss where you put them in? Probably in that last step? Also, you could try just putting a strip of the foil over the crust instead of the whole quiche. I do this for pies generally and it allows the pie to get nice and golden and shortens the baking time. I love quiche, so I’ll be trying this one! Thanks.

Rachel March 9, 2011 at 10:51 am

Hi Susan – apologies for letting those poor red onions and shallots sit idly by while the rest of the quiche was pulled together. I edited the post so that they are now in the mix, as it were. I’ve got lots of other quiche recipes coming. It’s a phase I’m going through. I hope you and yours are well. And thanks for the tip on the foil. I’m going to try that tomorrow!! Best, Rachel

Susan March 9, 2011 at 7:54 pm

made 4 of this quiche for a brunch meeting with 40 women…the bad news, was that there were NO LEFTOVERS for me to bring home! A home run for sure! I could not believe at how easy this was. Thanks a million, Rachel!

Rachel March 9, 2011 at 7:56 pm

Hi Susan – I wish I had been invited to the brunch meeting! It really is an easy dish. So glad it worked out for you!

Elise March 25, 2012 at 10:16 am

I made this quiche for a potluck we had over at our place yesterday with friends. It was eaten quite quickly and I got great compliments about it. Thank you for posting this recipe, and nice blog :) I’ll be trying a lot more of your food preparations in the coming weeks.

Rachel March 25, 2012 at 11:49 am

Elise – there are lots of other quiche recipes to try. Let me know what catches your eye next.
Cheers,
Rachel

Tiffanie October 14, 2012 at 6:18 am

Hi Rachel,
Thanks for the recipe! It is in the oven and I am looking forward to our brunch with friends, I am sure it will be good!

Rachel October 14, 2012 at 9:42 am

I really hope you enjoy it!!
Rachel

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