Feta cheese and tomato quiche

Ingredients for 4 servings:

• 100 g butter
• 200 g flour
• 3 tbsp water
• 1 pinch of salt
• 3 eggs
• 150 g sheep’s cheese
• 10 small cocktail tomatoes
• 175 g herb cream cheese
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For the quiche dough, knead the softened butter with the flour and water until you have a smooth dough. Then knead in a pinch of salt. Spread the dough into a quiche/springform pan and create a rim about 1 cm high. The base shouldn’t be too thick, but you shouldn’t be able to see the bottom of the pan either. Place the dough in the fridge for a few minutes. For the filling, first whisk together the eggs and cream cheese and season with a little pepper. Then briefly stir in the chopped feta cheese. Pour the filling onto the dough and arrange the halved tomatoes, cut-side up, on top of the filling. Bake in the oven at 180°C for around 35 minutes, until the filling is firm and the dough is cooked through. If you like, you can sprinkle a little arugula on top after baking; it tastes delicious on its own.