Sun Dried Tomato Feta and Olive Quiche
Bursting with Mediterranean flair, this Sun-Dried Tomato, Feta, and Olive Quiche is a savory masterpiece perfect for brunch, lunch, or a light dinner. Featuring a flaky homemade pastry crust, this quiche is filled with tangy sun-dried tomatoes, briny kalamata olives, and creamy crumbled feta cheese, all bound together by a rich egg and cream custard infused with fragrant oregano. The combination of vibrant flavors and contrasting textures makes every bite a delight. Ideal for serving warm or at room temperature, it pairs beautifully with a crisp green salad for an elegant yet easy-to-make dish. Perfect for entertaining or meal prepping, this recipe brings a taste of the Mediterranean to your table in just over an hour.
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Recipe Information
Ingredients
- 100 g unsalted butter
- 200 g all-purpose flour
- 3 tbsp cold water
- 4 large eggs
- 200 ml heavy cream
- 100 ml milk
- 100 g sun-dried tomatoes (in oil, drained and chopped)
- 80 g kalamata olives (pitted and sliced)
- 150 g feta cheese (crumbled)
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
For the pastry, combine the all-purpose flour and a pinch of salt in a bowl. Add cold unsalted butter, cut into small cubes, and rub it into the flour with your fingers until the mixture resembles coarse breadcrumbs.
Add cold water, one tablespoon at a time, and mix until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for 15–20 minutes.
Roll out the chilled pastry dough on a lightly floured surface into a circle about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the edges and trimming any excess. Prick the base lightly with a fork and chill the pastry for another 10 minutes.
Line the pastry case with parchment paper and fill it with pie weights or dried beans. Blind bake for 12–15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until the base is just lightly golden. Set aside to cool slightly.
In a large bowl, whisk together the eggs, heavy cream, milk, dried oregano, salt, and black pepper until well combined.
Scatter the chopped sun-dried tomatoes, sliced kalamata olives, and crumbled feta cheese evenly over the baked pastry shell.
Carefully pour the egg mixture over the fillings, ensuring it’s evenly distributed.
Place the quiche in the oven and bake for 40 minutes, or until the filling is set and lightly golden on top.
Allow the quiche to cool for 5–10 minutes before slicing. Serve warm or at room temperature with a side salad, if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
