Cherry tomatoes and feta cheese quiche

Instructions

1. In a food processor fitted with a sharp dough hook, add the flour, egg and butter. Add salt and turn on the appliance. While it is running, gradually add the water in a thin stream, and let the robot run for 60 seconds until a ball of dough forms. If necessary, add another 1-2 tablespoons of water. Remove the dough, wrap it in foil and put it in the fridge for 30 minutes.
2. Then roll out the dough on a lightly floured surface. Transfer the crust to a 23-25cm quiche tin. Use your remaining dough, if any, for a tartlet form - perfect serving, ready for your Lunchbox. Prick the bottom with a fork, cover with baking paper and pour in pastry ceramic balls for weight. If you don't have pastry weights, use beans or sea salt. Put the tray in a preheated oven to 190°C for 15 minutes. Remove from the oven, remove the paper and weights, and let the crust cool for 10 minutes. At this stage you can wrap it in foil and use it after a few days.
3. Make the filling: Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic. Sauté for 2 minutes until the onion is soft. Set aside to cool.
4. In a bowl, mix the eggs, egg whites and thyme. Add the onion and garlic. Stir. Pour over crust.
5. Spread the crumbled cheese and cherry tomatoes on top. Bake for 40 minutes. Let the quiche rest for 10 minutes and serve. Enjoy.

• Servings : 6
• Ready in : 90 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : Finger foods, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, Pizza, Pasta, Spagetty, Quiches
• Ingredient : Butter, Caw-milk, Cherry tomatoes, Double cream, Egg white, Eggs, Flour, Garlic, Onion, Quiche, Thyme