Cooking quiche will make you look like a domestic goddess

Fact. And this one’s such a beauty.

what you’ll need

  • 500G plain flour (use wholemeal, plain or spelt)
  • 40G polenta or semolina
  • Generous pinch of salt
  • 250G of cold unsalted butter, roughly diced (if you’ve only got salted, omit the pinch of salt)
  • 1 egg yolk
  • 1 cup chilled water
  • 4 eggs
  • 1 egg yolk
  • 2 cups pure (single) cream
  • 1 cup grated parmesan cheese
  • Rind of one lemon
  • ¼ cup mint leaves
  • 18 small tomatoes, sliced into three slices.
  • ¼ cup crumbled feta cheese
  • 1.5 tablespoons pine nuts
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Not only does making a quiche from the beginning give you serious kitchen kudos, it also gives you a marvellous sense of accomplishment as you recount to your fellow diners how you did it and that really (with the aid of your food processor) ‘it wasn’t that hard at all’.

This quiche is easy, tried and tested. The only downside is it’s somewhat time consuming and as a word to the wise, if you wish to eat it at lunch time – best start the process post morning tea. However, the plus sides (there are a few) really outweigh the time factor.

One. Once you’ve made the dough, you’ll then have two more quantities waiting in the freezer to be rolled, baked and filled.

Two. You don’t need a great deal of ingredients on hand. At the minimum, you’ll need flour, butter, eggs, cream and cheese, and what else you fill it with is up to you (and what’s in the fridge).

Three. Quiche is delicious, and when it’s rustic and rich like this, it transports you back to French bistro lunches and memories of ‘tarte du jour’ .

This featured quiche highlights the simple beauty be found in tomatoes, as when they’re in season, their sweetness is further enhanced by roasting, and made all the more delicious via the addition of mint. And here’s a tip -using a variety of colours and sizes looks artistic and adds to the domestic goddess like vibes.


Using your food processor (and preferably a plastic blade), process the flour, polenta, salt and butter. You want to do this until the butter is well incorporated to the flours, and it looks a little ‘crumb’ like.


With the motor running add the egg yolk and pulse to combine. Gradually add the water, a little at a time, until the dough comes together in the machine like a ball.  Note – stop your mixture occasionally to check it’s mixing evenly. Also, on hot days you might not need all the water.


Tip the dough out onto a clean bench and section it evenly in three – shaping each into a ball. Wrap in cling wrap before chilling for at least 30 minutes.


Take one of the balls (pop the other two in the freezer for next time), flour your bench and rolling pin. Roll out the dough to fit your tin, and as a tip work it from every angle to achieve an even result, about half a centimetre thick.


Transfer the dough to the greased tin (tip rolling it loosely around your rolling pin works a treat) and ease it carefully inside. Before trimming the edges, leave a little extra to spare – this will help guard against the pastry shrinking.


Chill the tart tin in the fridge for about 30 minutes and preheat the oven to 180 degrees.


Before baking, loosely fit the tin with alfoil, and pour rice or legumes evenly into the base so to weigh it down.


Bake for 30 minutes. When you remove the baking rice/legumes, check the pastry is golden and dry. Slightly cool.


Blend together the eggs, cream, lemon and mint, with a pinch each of salt and pepper.


Scatter the parmesan over the pastry base before placing the tomatoes on top.


Gently pour the egg mixture over the top, before topping with the crumbled feta and pine nuts.


Bake for 30 minutes, or until the top is puffed and golden.


Serve warm or cold, with a green salad.

Tomatoes aren’t the only good things to go in quiche. We’re particular fiends for using zucchinis and mushrooms for they love cheese, and soak up the flavour. You also can’t beat a little bit of bacon… 

Image credits: Pepper Passport. 


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