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Za'atar and Roasted Tomato Quiche

This simple quiche is packed with flavour and the perfect addition to brunch.
Prep Time10 mins
Cook Time30 mins
Pre-Baking Crust Time8 mins
Course: Afternoon Tea, Breakfast, Brunch, Lunch
Cuisine: British, French, Fusion, Mediterranean, Middle Eastern
Keyword: cherry tomatoes, quiche, roasted tomatoes, za'atar
Servings: 6 people
Author: The Elegant Economist


  • 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)


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


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.


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.