Sun-Dried Tomato, Feta and Olive Quiche
This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.
- Ready In:
- 2 sheets frozen shortcrust pastry, thawed
- 1⁄3 cup sun-dried tomato, coarsely chopped
- 150 g feta cheese, crumbled
- 1⁄4 cup basil leaves, chopped
- 1⁄2 cup pitted black olives, halved
- 1⁄2 cup grated tasty cheese
- 2 eggs
- 1 cup light cream
- Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
- Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
- Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
- Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
- Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
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I have made this twice now following the recipe minus the crust and I must say this has wonderful flavours! I made it as a crustless quiche both times to keep my carbs down and it was really nice. The second time I made it I doubled the filling recipe as I didn't use the crust so it filled the pan properly. Lovely brunch, but I took it for lunch at work. Perfect! Thanks Brittney! :)Reply
Couldn't be easier! What a great weeknight, yummy, and pretty to look at meal. I did make a few changes, not because the recipe needed them but rather because I was lazy or missing some ingredients. I only used one sheet of pastry (puff) as two sheets looked like too much. My package contained two sheets, 250 grams each. Because the sheet was already in a square, and because I am lazy, I put it in a square pyrex dish rather than a flan pan. I didn't have fresh basil but I think it would be fabulous with it. Instead, as a decent substitute, I used prepared pesto (about 1 tablespoon) which I spread over the pre-baked "crust" and then added the rest of the listed ingredients. Baked up beautifully and I think next time I will use both sheets of puff pastry on a large jellyroll pan, the same amount of topping and egg mixture, bake and then cut into small squares for appetizers.Reply