Tomato, feta and basil quiche recipe

Pastry:

1 cup flour

1/2 tsp salt

1/3 cup cold butter (about 80gs) cut up into cubes

2 to 3 tbspns ice cold water

If using a food processor put flour, salt and butter into it and process until crumblike. Add just enough water to form a ball. Do not overmix or pastry will be tough. If not using food processor put flour and salt into bowl, add butter and mix using finger tips until crumblike. Then add water and gently shape into ball. Wrap in plastic film and put in fridge for about 1/2 hr to chill.

Meanwhile prepare filling. I used a small tub of cherry tomatoes, approx 300g, but you could also use big tomatoes, sliced up. I cut them all in half so they were nice and small. In a bowl mix up 3 eggs with 2/3 cup milk and 1/2 cup cream, some sea salt and freshly ground pepper.

Roll out pastry to fit a quiche dish, then blind bake (line with tin foil and put dried beans, rice or pie weights in) for 10 mins on190 degs C. Then remove foil and bake for a further 5 mins or so until the pastry looks done. Remove and cool.

When pastry case cool, add crumbled feta, about 150-200g, then cherry tomatoes, a few torn basil leaves.Carefully pour over the egg mixture.

Bake for about 40mins at 190 degs C. Should be nice and golden brown and not runny when you shake the dish.

Serve with a green salad. Yum!