Feta and Rocket Quiche

For anyone who has my book, Home Cheese Making in Australia, you know there are a lot of different cheeses in there. So, it might surprise you to know that the cheese I make at home the most is feta. Feta is great for eating, but it is also great for cooking, and as a vegetarian, cheese in my main meals is an important part of my protein intake.

Four litres of milk will make me about 750 grams of Danish-style feta; plenty for some to eat and some to cook with. And as the cold weather starts to bite here in the Granite Belt, hearty winter meals become a necessity and a comfort. I selected rocket to go in my quiche as I have this growing in my garden. It does quite well here even in winter and does not seem to be bothered by the frost.


  • Pastry for a single-crust pie. See my blog post on this here
  • 8 eggs, beaten
  • 1 cup full cream milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • bunch of rocket, preferably fresh from the garden, bunched and thin cut.
  • 300 to 400 grams of homemade feta This may vary depending on how much you can add and the depth of your pie dish.


  • Following the direction in my previous blog post, make a single-crust pie pasty and line your pie dish.
  • Line the pastry with a double layer of foil and bake in the oven at 230 ° C for 10 minutes. Remove the foil and bake for an additional 4 minutes. Do not prick the pastry or the egg mixture will seep through and make the pastry soggy on the bottom. Not pricking the pastry means that sometimes the pastry puffs up a little. If this happens, using the foil you removed earlier, reline the pastry and press it down flat. Remove the foil once this is done.
  • While the pastry is in the oven, in a large mixing bowl, mix together all of your ingredients.
  • Pour the egg, cheese, and rocket mixture into your pie crust.
  • Bake at 160 °C for 50 minutes or until a knife inserted into the middle comes out clean.
  • Remove from the oven and allow to cool for a few minutes before eating.

I could not resist. I had to have a piece right away.

As always,

Live well.

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