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Sun-dried tomato and feta quiche
Sun-dried tomato and feta quiche
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Simple and versatile quiche, perfect for picnics or a light lunch paired with a fresh salad.
Ingredients:
  • 2 sheets frozen shortcrust pastry, thawed
  • 82.50 ml sun-dried tomatoes, chopped
  • 200g feta cheese, crumbled
  • 62.50 ml basil leaves, chopped
  • 125.00 ml black pitted olives, halved
  • 125.00 ml grated tasty cheese
Instructions:
  • Preheat your oven to 200°C. Line the base and sides of a 23cm (base) loose-based flan pan with pastry. Cover the pastry with a sheet of baking paper and fill with uncooked rice or beans to cover the base. Bake for 10 minutes, then remove from the oven and discard the paper and rice.
  • Layer the tomatoes, feta, basil, olives, and cheese on top of the pastry base.
  • In a jug, whisk together eggs, cream, salt, and pepper until smooth. Pour the mixture over the tomato mixture.
  • Adjust oven temperature to 180°C and bake quiche for 30-35 minutes until the center is firm. Serve and enjoy!

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