Feta, Prosciutto & Tomato Quiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F Line a baking tray with non-stick baking paper.
  • 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.
  • 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.
  • 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.
  • Bake for a further 10 minutes or until crisp. Remove from the oven and reduce oven temperature to 350°F
  • 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.
  • Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until the prosciutto is crisp.
  • Top with basil leaves. Cut into slices and serve with salad leaves.
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