A flavorful recipe for Roasted Tomato And Feta Quiche that is good for any mealtime.
Grease a 9inch pie plate.
Combine the flour and salt. Using a pastry cutter, cut the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter.
Gradually pour the milk in, one tablespoon at a time while stirring the mixture. Mix together gently with your fingertips and form it into a ball.
Place dough on heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until itís about 1/4 inch thick and large enough for your pie pan. Carefully roll the dough around the rolling pin then roll it out over the greased pie plate.
Cut off excess (about 2Ē from edge of plate), fold 1Ē under and flute the edges with your fingers. Perforate the bottom of the crust to prevent it from bubbling up while itís cooking.
Preheat the oven to 350 degrees F.
Start by roasting the tomatoes and onions. Place the cherry tomatoes and the chopped onions on a baking pan. Drizzle 2 tablespoons olive oil and a pinch of salt over the tomatoes and the onions, mix them together and bake for 15-20 minutes.
Whisk the eggs, heavy cream, salt and pepper in a large bowl. Add the roasted tomatoes, chopped onions and the feta cheese to the bowl and gently stir.
Pour the mixture into the prepared crust.Sprinkle a little extra feta cheese on the top of the quiche.
Bake for 1 hour. At 30 minutes check the quiche and tent it with aluminum foil to prevent it from getting to brown. You can remove the tent for the last 5 to 10 minutes if you want it browner near the end of itís baking time. Remove from oven. Slice and serve.