Sun-dried tomato and feta quiche

Cooking Vegetarian Sun-dried tomato and feta quiche

An easy to make quiche which makes a great addition at a picnic or serve it with a green salad for a light lunch.

Lables: Low carb Low sugar Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C. Use pastry to line base and sides of a 23cm (base) loose-based flan pan. Place a sheet of baking paper over pastry. Pour enough uncooked rice or beans over paper to cover base. Bake for 10 minutes. Remove from oven. Remove paper and rice.
  2. Spread tomatoes, feta, basil, olives and cheese over base of pastry case.
  3. Combine eggs, cream, and salt and pepper in a jug. Whisk with a fork to combine. Pour over tomato mixture.
  4. Reduce oven temperature to 180°C. Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.

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2 sheets frozen shortcrust pastry, thawed
1/3 cup sun-dried tomatoes, chopped
200g feta cheese, crumbled
1/4 cup basil leaves, chopped
1/2 cup black pitted olives, halved
1/2 cup grated tasty cheese
2 eggs
1 cup cream

Adv

Autors
Preparation time
25
Cooking time
40
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Vegetarian
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