Tomato and feta quiche

Ingredients for 4 servings:

• 200 g flour
• 125 g butter, room temperature
• 1 egg(s)
• 1 pinch of salt
• 2 tbsp water
• 150 g bacon
• 1 bunch of spring onions, with green parts, sliced
• 1 garlic clove(s), finely chopped
• 2 eggs
• 200 ml cream
• 50 g Parmesan
• 200 g feta cheese
• 5 tomatoes
• 1 handful of fresh herbs, e.g. thyme, basil, mint, chives, lemon balm
• salt and pepper
• 2 tbsp oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

with fresh herbs and bacon

Prepare a shortcrust pastry from the ingredients and refrigerate for about 30 minutes. Sauté the bacon, garlic, and spring onions in 1 tablespoon of oil. Let cool slightly. Add the chopped herbs and season with salt and pepper. Cut the tomatoes into bite-sized pieces, season with salt, and place them in a sieve to drain the juices. Cut the feta into bite-sized pieces. Whisk together the cream, eggs, and Parmesan cheese. Preheat oven to 200 degrees Celsius (convection oven). Grease a tart pan and line the bottom and sides with pastry. Add the tomatoes and 2/3 of the feta. Add the cream and egg mixture to the bacon, spring onion, and herb mixture and mix well. Spread the mixture over the tomatoes and feta. Sprinkle the remaining feta on top. Bake for 20 minutes.