Jamie says, “These individual quiches are among my favourite and just scream summer. Cherry tomatoes are made sweeter by roasting in the oven and, placed whole in the quiche filling, burst in the mouth when forked in. Rocket gives these quiches a bright yet bitter bite and feta the saltiness to balance it all out. Pine nuts add crunch and all together these quiches make the ideal summer meal. Your favorite standard savoury pastry crust is a very good backdrop for the filling but a puff pastry crust, buttery, flavourful, adds a decadent twist.”
Roasted Cherry Tomato, Feta, Rocket, & Pine Nut Quiche
Preparation time 1 hour
Cooking time 40 mins
Total time 1 hour 40 mins
Quiche are fabulous hot from the oven, warm or at room temperature. Or even chilled. Perfect for dinner, lunch, picnic or brunch. I recently made 2-inch mini quiches for a cocktail party filling three ways: Gorgonzola + apple, cherry tomatoes + goat cheese, bacon + gruyère.
Serves: 6 or 12
One savoury (unsweetened) pie crust recipe -OR- ½ pound/250 grams (for 6) to 1 pound/500 grams (for 12) puff pastry
Basic Quiche Filling for 12 x 4 ½-inch quiches
(make 6 then refrigerate the rest of the batter for a day or two for a new batch with different flavours)
3 large eggs (for 6 quiches use 2 large egg)
1 cup heavy cream, light cream or part cream/part milk (for 6 quiche use ½ cup cream)
Freshly ground black pepper
Cherry tomatoes (2 or 3 per quiche)
Olive oil and balsamic vinegar
2 garlic cloves
Salt and pepper
3 ½ oz (100 g) feta cheese, coarsely crumbled or chopped (for 6 quiches)
Handful of rocket (arugula, rucola, roquette), coarsely chopped
Handful pine nuts
Preheat the oven to 375°F (190°C). Place the individual quiche tins on a baking sheet.
Start by roasting the cherry tomatoes
Stir together 2 tablespoons olive oil with 1 teaspoon balsamic vinegar in a glass baking dish or pie plate. Season with a little salt and pepper and add 2 peeled and crushed garlic cloves. Toss the cherry tomatoes into the flavoured oil and roast for about 20 minutes or until the skins are split and shrivelled and the tomatoes start to show signs of roasting (a bit golden). Remove from the oven and allow to cool while preparing the rest.
Prepare the quiches
Roll out the dough on a floured work surface and line the tins, gently lifting in and pressing down the dough. Trim the edges. Place the dough-lined tins on a large baking sheet and refrigerate until ready to fill and bake. This can also be done ahead of time.
Measure out the cream or cream/milk in a large measuring cup then whisk in the eggs until well blended. Season with salt, pepper and a dash of nutmeg. Doing this in a measuring cup or glass with a spout or pouring lip is ideal for pouring into individual or mini quiche/tartlet tins avoiding a mess.
Sprinkle a layer of chopped rocket (arugula, rucola, roquette) then chopped or crumbled feta into each of the tartlet shells. Not too much as each is an overpowering flavour. Snuggle 2 or 3 roasted cherry tomatoes into the rocket and feta in each shell.
Whisk the quiche batter so it is blended and pour carefully into the shells on top of the rocket and feta, pouring around the cherry tomatoes to keep the tops of the tomatoes batter free. Fill up each shell only about ⅔ or ¾ full as it puffs up and rises as it bakes.
Sprinkle each quiche with pine nuts.
Slide the whole baking tray with the filled quiche tins into the oven and bake for about 40 minutes or until the filling is puffed up and set. The top – or at least the edges – should be a deep golden colour.
Michael’s wine recommendation – CLICK HERE
Jamie Schler Dagneau, an American married to a Frenchman, and living in Chinon in the Pays de la Loire, France, calls herself a freelance writer specialising in food and culture. That’s a bit like calling Picasso a painter.
Jamie and her husband JP own and run the Hotel Diderot in Chinon. She is a great jam maker for use in the hotel, she is a blogger, photographer, teacher