Feta and wild zaatar quiche, revisited! An all time favorite, super easy and reliable that will always impress. Make sure to use the best puff pastry you can find.
Feta and Wild Zaatar Quiche
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- Ingredients
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BY YASMINE IDRISS
Feta and wild zaatar quiche, revisited! An all time favorite, super easy and reliable that will always impress. Make sure to use the best puff pastry you can find.
Ingredients
- 1 pack ready rolled puff pastry (fresh type, pure butter, I used @waitroseuae)
- 3 eggs
- 200 ml fresh single (or cooking) cream
- 100-150 grs emmental, grated
- 250 grs fêta (organic @dodoni_feta is my favorite)
- 1 handful of fresh green thyme leaves
- 1 generous pinch of dried lebanese zaatar mix (I use @thegoodthymes)
- 3 or 4 medium heirloom tomatoes, thinly sliced
- Freshly ground black pepper
Method
- 1)
Preheat the oven at 200C.
- 2)
Beat the eggs until they become fluffy. Add the cream. Reserve 1/4 of a cup to use as egg wash.
- 3)
Crumble the feta with your fingers and add it to the mix. Add the thyme and emmental. Season with pepper. Mix everything.
- 4)
Dust some flour on your work surface and gently roll the ready made dough to have it overhang your pie plate (about 9 or 10 “)
- 5)
Line a deep pie plate with the dough, let the extra pieces over hang the plate.
- 6)
Place the mixture on the dough, top it with the cut tomatoes cut side up and sprinkles with the dried zaatar. Fold any excess dough onto the top of the egg mixture.
- 7)
Brush the reserved egg and cream (egg wash) on the puff pastry- it will be shiny once baked.
- 8)
Sprinkle with nigella seeds and black sesame seeds if desired.
- 9)
Bake it in the oven for 30-40 minutes or until the top becomes golden/ brown.