Za'atar and Roasted Tomato Quiche
This simple quiche is packed with flavour and the perfect addition to brunch.
Servings: 6 people
Equipment
- Food Processor
- Rolling pin for rolling out dough
- Parchment paper and pie weights (or uncooked rice / beans / lentils as pie weights)
- 4 x 14" rectangular tart tin (with removable bottom) OR 9" round tart tin (with removable bottom)
Ingredients
For the Crust:
- 1 large egg
- 2 ½ Tbsp ice water
- 1 ½ cups all-purpose flour (188 grams)
- ½ tsp salt
- 10 Tbsp unsalted butter, cut into small slices (142 grams)
For the Quiche:
- ½ cup heavy cream (120 grams)
- ½ cup plain, full fat Greek yogurt (143 grams)
- ½ cup sour cream (or use another ½ cup Greek yogurt) (120 grams)
- 3 large eggs
- 1 cup slow roasted tomatoes or diced sun dried tomatoes (about 1.5 pints, pre-cooked)
- 1 ½ Tbsp za'atar plus more for garnish, if desired
- ¼ cup fresh parsley, finely chopped (small handful) plus more for garnish, if desired
- ½ tsp each - salt and white pepper
Instructions
For the Crust:
- Preheat your oven to 350°F (175°C).
- Add your egg and water together, and mix to combine.
- In a food processor blend your flour, salt, and sliced butter (or use a bowl and a pastry cutter) until it becomes like a coarse meal.
- Add the egg and process in the food processor until it becomes a soft dough. Roll out, and place in a greased tart tin. You may have extra dough (which you can save and freeze). Place the tin in the freezer for 20 minutes.
- Par cook your crust (line it with parchment and pie weights - or uncooked rice) and cook at 350°F (175°C) for 8 minutes, until lightly golden. Remove from the oven and cool while you prepare your custard. You can leave the oven on.
For the Quiche:
- In a medium-sized bowl, mix your heavy cream, yogurt, and sour cream. Add your three eggs, and blend well. Add your za'atar, fresh parsley, salt, and pepper, and stir to combine.
- Place your tomatoes into the crust, then pour the egg mixture over the top, almost to the top of the crust. Sprinkle the top with more za'atar if desired.
- Bake for 30-35 minutes until lightly golden on top and just set. Cool on a wire rack at room temperature and serve.
Notes
This fits either a 4 x 14" (10cm x 36cm) rectangular tart tin with a removable bottom, or a 9" (23cm) round tart tin with removable bottom. Cooking times may vary by depth and shape of the tart tin.
