Jeanette's Cakes

Tomato and Feta Quiche

3 large Eggs

2/3 cups Milk

1/4 cup Cream

1/4 teaspoon salt

1/4 teaspoon ground Pepper

60g cup crumbled Feta Cheese

Optional 8-10 Black Olives – pips removed

1 med Tomato chopped

¼ tsp Dried/ 1 small sprig fresh Thyme or Rosemary


On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees F.

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

In a large bowl, beat the eggs and milk and cream. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes

Flaky Butter Crust:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

100g butter, chilled and cut into pieces

1 to 2 tablespoons ice water, or more as needed

To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a knife and your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to over-mix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.

Yield: one 9-inch tart or pie-crust