Tomato and fetta quiche

Fresh and light, this fetta and tomato quiche is perfect with a green salad for a complete meal.

  • 20 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print


Tomato and feta quiche
  • 2 frozen reduced-fat shortcrust pastry sheets, thawed
  • 1 tablespoon vegetable or olive oil
  • 4 green onions, thinly sliced
  • 2 clove garlic, crushed
  • 4 eggs, at room temperature
  • 3 egg whites
  • 300 millilitre light thickened cream
  • 1 tablespoon finely chopped thyme
  • 140 gram reduced-fat feta, crumbled
  • 12 cherry tomatoes, halved


Tomato and feta quiche
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease a 23cm fluted round tart pan with removable base. Place on a baking tray. Line pan with pastry; trim. Chill 10 minutes.
  • 2
    Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured. Reduce temperature to 180°C (160°C fan-forced).
  • 3
    Heat oil in a frying pan over moderately low heat. Add onion and garlic; cook and stir for 2 minutes or until soft. Cool for 5 minutes.
  • 4
    Whisk eggs, egg whites, cream and thyme in a jug. Add onion mixture; mix well. Pour mixture into pastry case. Top with fetta and tomato. Bake for 45 minutes or until just set at centre. Stand for 10 minutes before serving.

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