Pie or quiche?

I have never really understood the difference between pie and quiche in English. As far as I have heard it used, "pie" is only used for the sweet kind (apple, cherry...) while "quiche" is used for the savory kind (salmon, crab, ham and cheese...). Is that a correct observation? In Swedish, "paj" (pronounced almost like pie) is used for both kinds, although you can say quiche in Swedish for the savory kind. However, I have read that "quiche" is a special kind of pie from the Lorrain district in France, filled with cheese and ham. So talking about for example a salmon quiche would be incorrect, then.

Anyway, today's dinner was a pie - or was it a quiche? - filled with feta cheese, olives and tomatoes from the organic fruit and vegetable box we have started subscribing to. We got the first delivery today, and besides the tomatoes there were also Hass avocadoes, parsnips, red peppers, fennel, Moro blood oranges, Conference pears and bananas. Really lovely stuff!

(PS. Once again, sorry about the poor quality photo. I look at the photos on other food blogs with envy and shame. I really need to get me some decent lightening.)



Pie with tomatoes, olives and feta cheese

For the pie crust:
3 dl flour
150 grams butter
1-2 tbsp ice cold water
Pinch of salt

For the filling:
2 tomatoes
200 grams feta cheese
2 handfuls of olives
1 egg
½ dl milk
1½ dl grated cheese
Salt, black pepper and paprika

The dough is easiest to make in a food processor. Put in the flour and the salt, and add the butter in cubes. Pulse the machine until grainy. Add the water and pulse just until a coherent dough is beginning to form. Do not overwork it, then the crust won't be flaky and crispy. Put the dough in plastic wrap and refrigerate. It's best to let it cool for at least a few hours, but I just put it in the fridge while preparing the filling. (Yeah, not planning ahead again...)
Set your oven to 200 degrees C. Roll out the dough and place it in a pie dish. Bake the crust (without the filling) for 10 minutes. This way, the crust won't get soggy from the filling. If you have pie weights (I don't) you probably want to use those, because otherwise it can get quite "bubbly".
Slice the tomatoes, not too thinly. Cut the feta cheese in small cubes. Pit the olives. Whisk together the egg and milk with a fork, season with salt, pepper and paprika. Put the tomatoes, feta and olives in the pre-baked pie crust. Pour over the milk and egg mixture, and put the grated cheese on top. Bake for about 20 minutes at 200 degrees. A salad with some aragula (rocket) would be good with this.