Each week when I’m planning our meals for the week I always try and plan to cook at least one meat free dinner, if not two. It’s not only great for the food budget but also great for your health. However, my hubby is very wary of vegetarian food, he believes it can not possibly fill him up if it doesn’t contain meat. One way I get around this is by combining it with pasta, pizza or in the form of a quiche or frittata. This seems to past the hubby’s test of suitable vegetarian ‘man food’.
This Roast Tomato, Thyme and Feta Quiche is a great vegetarian dish to make during the summer when tomatoes are in season and plentiful. I often get a nice supply of fresh tomatoes from my parent’s farm and this is one of my favourite ways to use them (aside from bruschetta). I also used our fresh thyme from the garden and eggs from my parents kitchen, making this recipe even more budget-friendly for our family.
I have used store-bought pastry in this recipe, I just never have much luck when I try to make my own, it’s still a skill I’m mastering. If you’ve got your pastry making skills fine tuned then by all means make your own (and pass on any tips you may have). If you have a gluten or grain free household, simply omit the pastry and add a few extra eggs and you will have yourself a delicious frittata.
I like to serve this with a delicious side salad and it can be served warm or cold. There’s usually some leftovers so I like to have it for lunch again the next day.
If you’re after some more ideas for vegetarian meals check out my Quick and Easy Vegetarian Chilli.
- olive oil
- 4 truss tomatoes
- 4 eggs
- 1/2 cup milk of your choice, or cream
- 1 tablespoon dijon mustard
- 6 sprigs of fresh thyme (1 tsp of dried)
- 50g feta
- 1 sheet frozen shortcrust pastry
- salt and pepper
- Preheat oven to 200 degrees celsius. Line a baking tray with baking paper.
- Cut tomatoes in half horizontally and place face up on baking tray. Brush with olive oil an season with salt and pepper. Place in oven for 25-30 minutes.
- While the tomatoes are roasting, line a 20cm quiche/flan tin with the shortcrust pastry. Trim edges and place a sheet of baking paper inside tin and fill with baking weights or rice. Place in oven for 10 minutes. Remove weights/rice and place back in oven for a further 5 mins.
- Remove tomatoes and pastry from oven and place aside.
- In a small jug whisk together egg, mustard and milk or cream. Arrange tomatoes in the quiche tin and pour egg mixture evenly around them (you may want to place your quiche tin on another oven tray to catch any leakage or overflow during cooking).
- Sprinkle the feta and thyme leaves over the top and place quiche in oven for 40-45 minutes until cooked through. Remove and allow to cool slightly before serving. Can be served warm or cold.