A very tasty and super easy vegetarian quiche.
This recipe is courtesy of taste.
2 sheets frozen shortcrust pastry, thawed
1/3 cup sun-dried tomatoes, chopped
200g feta cheese, crumbled
1/4 cup basil leaves, chopped
1/2 cup black pitted olives, halved
1/2 cup grated tasty cheese
1 cup cream
1) Preheat oven to 200°C. Use pastry to line base and sides of a 23cm (base) loose-based flan pan. If you don’t have a loose-based flan pan you can use a ceramic flan dish, like the one I used for the gluten free impossible quiche, but the cooking time will be a little longer.
2) 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
3) Spread tomatoes, feta, basil, olives and cheese over base of pastry case.
4) Combine eggs, cream, and salt and pepper in a jug. Whisk with a fork to combine. Pour over tomato mixture.
5) Reduce oven temperature to 180°C. Bake quiche for 30 to 35 minutes, or until firm in the centre.
Despite my hesitancy about using pastry, the quiche turned out well. And this was the first time that I’ve blind-baked a pastry base. There’s a first time for everything :)
“It is my view that the vegetarian manner of living, by its purely physical effect on the human temperament, would most beneficially influence the lot of mankind.” ~ Albert Einstein