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Feta, prosciutto and tomato quiche
Feta, prosciutto and tomato quiche
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Perfect for any occasion, this crispy quiche is ideal for picnics or parties this weekend.
Ingredients:
  • 1 x 200g punnet grape tomatoes, halved
  • 1 x 200g punnet golden grape tomatoes, halved
  • Olive oil spray
  • 1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed
  • 125ml (1/2 cup) thickened cream
  • 125ml (1/2 cup) milk
  • 4 eggs, lightly whisked
  • 62.50 ml chopped fresh chives
  • 40.00 ml chopped fresh basil
  • 100g feta, broken into large pieces
  • 200g thinly sliced prosciutto, halved lengthways
  • Fresh small basil leaves, to serve
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper, then arrange the tomato on it. Give it a light spray of olive oil, season with salt and pepper, and bake for about 20 minutes until tender.
  • Line a round 22.5cm fluted tart tin with 3.5cm depth with pastry, trim any excess, and chill in the fridge for 10 minutes.
  • Line the pastry base with baking paper and weigh it down with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights, and bake for an additional 10 minutes until crisp. Lower the oven temperature to 180°C.
  • Combine cream, milk, egg, chives, and basil in a jug. Sprinkle feta over pastry case, then pour in the egg mixture. Bake for 30 minutes, until set.
  • Layer slices of ripe tomato and paper-thin prosciutto over the quiche. Bake until the prosciutto is irresistibly crisp, approximately 20 minutes. Just before serving, garnish with fresh basil leaves for a delightful finish.

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