30 minutes – serves 4

  • 1 sheet shortcrust pastry
  • 40 ml butter
  • 4 chives, sliced
  • 1 clove garlic, finely chopped
  • 4 medium-sized tomatoes, sliced
  • 3 wheels of feta cheese, carefully halved so you have 6 wheels
  • 250 ml cream
  • 3 eggs
  • freshly ground black pepper to taste

Preheat oven to 200 °C. Line a greased quiche pan of 15 cm with the pastry. Melt the butter in a pan and sauté the chives and garlic for about 5 minutes. Spoon it into the lined pan and spread evenly. Arrange the tomatoes and feta wheels on top of the chives. Place the quiche pan on a baking sheet. Beat the cream and eggs together and pour over the filling. Season with black pepper and carefully place in the hot oven. Bake until the eggs and cream have set.