2 sheets frozen shortcrust pastry, thawed
1/3 cup sun-dried tomatoes, chopped
200g feta cheese, crumbled
2 tbsp basil pesto
1/2 cup black pitted olives, halved
1/2 cup grated tasty cheese
2 eggs
1 cup cream
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.
Spread tomatoes, feta, olives and cheese over base of pastry case.
Combine eggs, cream, pesto and salt and pepper in a jug. Whisk with a fork to combine. Pour over tomato mixture.
Reduce oven temperature to 180°C. Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
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