Sun-dried Tomato Basil and Feta Quiche

Name: Sun-dried Tomato Basil and Feta Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: French
Ingredients: 250 g flour; 15 ml icing sugar; 1 pinch of salt; 150 g butter; 1 egg yolk; 60 ml cold water; ½ cup basil, finely chopped; ½ cup sun-dried tomatoes, finely chopped; 100 g feta cheese, crumbed; 250 ml cream; 250 ml milk; 4 eggs; salt and pepper to taste; 125 g Cheddar cheese

By Marna Ross Updated 12 August 2026 4.60 from 20 ratings French

Quiche Lorraine, a classical French dish is popular all over the world. Even back in chef school at Warwick Chef School, I fell in love with the French cooking. At all my jobs during my chef career I made quiche somewhere - for some occasion. I cannot recall working somewhere and not be making a quiche. You can be so creative with quiche and quiche is a wonderful way to work out ingredients which could soon expire. At the nursery I have made quite a lot of lovely varieties, using the onion marmalade as well. Do try this with bacon and mushrooms, it is absolutely divine! The sun dried tomato, basil and feta cheese option were popular among the vegetarian guests.

A vibrant vegetarian quiche baked with sun-dried tomatoes, fresh basil leaves, and crumbled feta cheese.

Prep 30 min

Cook 30 min

Total 1 h

Serves 6

Jump to the method

Ingredients

Quiche Pastry

250 g flour
15 ml icing sugar
1 pinch of salt
150 g butter
1 egg yolk
60 ml cold water

Quiche Filling

½ cup basil, finely chopped
½ cup sun-dried tomatoes, finely chopped
100 g feta cheese, crumbed

Egg Custard

250 ml cream
250 ml milk
4 eggs
salt and pepper to taste

Topping

125 g Cheddar cheese

Method

Quiche Pastry

Sift the flour, icing sugar and salt together
Rub in the butter until mixture resembles fine crumbs
Mix the egg yolk with the water and add to the flour mixture
Form a dough and lit it rest in the fridge for at least half hour to an hour
Roll out, spray quiche tins and line
Let the lined quiche tins get hard in the freezer(30 minutes)and blind bake the tins for 12-15 minutes on 180° Celsius

Filling

Mix the basil, sun dried tomato and crumbed feta cheese together in a separate bowl

Egg Custard

Whisk all the ingredients together and season well

Assembling

Divide the filling in the blind baked tins, followed by the egg custard
Top with the Cheddar cheese and bake for 15-22 minutes until quiches are baked and the egg are set
FOR 1 LARGE QUICHE: Bake longer - about 1 hour and up until the quiche is set and cooked