Having a father who spends hours cooking in the kitchen and a mother who’s a great baker means that loving food and making something from scratch is in my genes. I can’t fight it, ya know?
But I have to admit that what with working from 9 to 5, commuting, going to the gym and working on all my platforms, sometimes cooking is at the bottom of my to-do list… and the last thing I want to do.
But you know what’s super easy and quick to make? A quiche. You can fancy it up and make it entirely from scratch if you fancy a little bit of elbow grease but you can also easily spend 10 minutes making it and shoving it in the oven.
And that’s the latest option I chose for this fine Thursday lunch. I have to warn you, I have a thing for feta cheese at the mo’. I am obsessed with it. The funny thing is, a few years ago I didn’t like it. I know it’s going to sound strange from a French and I might get thrown out of the country for saying it but… I don’t like cheese. I love mozzarella, grated cheese and now feta cheese and can sometimes have roblochon cheese but only melted and that’s it. I know. So this feta cheese obsession really caught me by surprised and as resulted in my keratosis flaring up on my cheeks whenever I have some because ugh my skin hates dairy – and my digestive system.
But when you discover that a near-work store sells feta cheese and marinated tomato small quiches, you never go back. And when another store creates a salad with a ton of feta cheese oh boy you go there once a week as a treat.
Okay, enough with the feta talk. But that’s actually how I decided on this fine day to make a tomato and feta quiche. I had all the necessary ingredients, not a lot of time to make it and a longing for a nice French meal.
So there we go. To create a tomato and feta cheese quiche you’ll need:
- A puff pastry dough
- 3 or 4 medium free range eggs
- 20 cl of crème fraîche
- grated cheese
- feta cheese
- A baking pan/tin
- greaseproof paper if not already with the pastry dough
- a fork
- lots of love…
To start, I take care of the tomatoes. To make sure they won’t release too much water, I cook them first in a saucepan filled with boiling water. I live them for about 15-20 minutes, until you can see the skin peel off by itself basically. After that, I drain the water and place the tomatoes in a bowl filled with cold water, wait for a couple minutes and change the water – now pretty warm – to make sure the tomatoes really cool down.
I then turn on the oven to 180°C or 350°F.
Once the tomatoes are colder, you can super easily peel the skin off and squeeze the juice out. This step will ensure that your quiche won’t become a swimming pool of tomato juice. After that, you can cut the tomatoes in little pieces.
Feta cheese cutting is next, small cube, little crumbs… whatever you fancy.
After that, I roll the puff pastry dough on the baking pan and make little holes everywhere using the fork. This is to make sure the dough doesn’t grow like a balloon and spill everything. We do not want that.
Then, the actually filling. Super easy: you whisk up the eggs, then add the crème fraiche, salt, pepper, nutmeg and bam! You’re done.
Now the fun part: pour the filling in the dough, add the pieces of tomatoes and feta, some grated cheese on top and voilà! Your quiche is ready to get in the oven for about 20 to 30 minutes depending on your oven. I like to put it first for 20 minutes and then check before adding another 5 or 10 minutes if needed. The quiche is done once it starts getting golden at the top.
And boom! You have two meals for two people done in what? 15 minutes of actual work and 30-45 minutes of not doing anything but wait whilst jamming on Taylor Swift or putting on a mask.