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    You are in: Home / Recipes / Feta, Prosciutto & Tomato Quiche Recipe
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    Feta, Prosciutto & Tomato Quiche

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    30 mins

    1 hrs 35 mins

    English_Rose's Note:

    This crispy-shelled quiche is perfect for a picnic, party or whatever else you've got planned.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F Line a baking tray with non-stick baking paper.
    2. 2
      Arrange the tomatoes, cut-side up, on the tray and lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until tomatoes soften slightly.
    3. 3
      Meanwhile, line a 3.5cm deep, 22.5cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 10 minutes to rest.
    4. 4
      Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice.
    5. 5
      Bake for a further 10 minutes or until crisp. Remove from the oven and reduce oven temperature to 350°F
    6. 6
      Whisk together the cream, milk, egg, chives and basil in a large jug. Sprinkle the feta over the base of the pastry case. Pour over the egg mixture. Bake for 30 minutes or until the quiche is just set.
    7. 7
      Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until the prosciutto is crisp.
    8. 8
      Top with basil leaves. Cut into slices and serve with salad leaves.

    Ratings & Reviews:


    Nutritional Facts for Feta, Prosciutto & Tomato Quiche

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 346.7
    Calories from Fat 232
    Total Fat 25.7 g
    Saturated Fat 11.5 g
    Cholesterol 188.8 mg
    Sodium 452.9 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 1.8 g
    Sugars 2.0 g
    Protein 10.6 g

    The following items or measurements are not included:


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