Sun-dried tomato and feta quiche

Name: Sun-dried tomato and feta quiche
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
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; 2 eggs; 252.50 gm cream

4.4

(21)

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Prep Time: 25 minutes

Cook Time: 40 minutes

Total: 65 minutes

Servings: 6

Author : The Balmer Family

spring summer cheese

Ingredients

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Instructions

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Step 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.

Step 2

Spread tomatoes, feta, basil, olives and cheese over base of pastry case.

Step 3

Combine eggs, cream, and salt and pepper in a jug. Whisk with a fork to combine. Pour over tomato mixture.

Step 4

Reduce oven temperature to 180°C. Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.