This moist cherry tomato and spinach quiche is the perfect light lunch on a hot Summer’s day.
Ingredients
- 250g cherry tomatoes
- 1 tablespoon olive oil
- Salt
- 150g baby spinach, steamed
- 2 eggs
- 1/2 cup (125ml) cream
- 1/3 cup (30g) grated parmesan
Pastry
- 2 cups (300g) plain flour
- 125g butter, chilled, cubed
- Pinch salt
- 1 egg yolk
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh continental parsley
Method
- Step 1To make the pastry, process the flour, butter and salt until fine crumbs form. Add the egg yolk, herbs and 3 tablespoons water and process until it comes together. Knead until smooth. Cover with plastic wrap and refrigerate for 10 minutes.
- Step 2Roll the pastry out on a lightly floured surface and use it to line a 35cm x 11cm rectangle flan tin with removable base. Trim the edge. Refrigerate for 30 minutes.
- Step 3Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Place the tomatoes on the tray, drizzle with the oil and sprinkle with salt. Roast for 15 minutes. Set aside to cool.
- Step 4Line the base of a tray with non-stick baking paper and fill with rice or baking beans. Place on the tray and bake for 15 minutes. Remove paper and rice.
- Step 5Line pastry with steamed spinach and tomatoes. Whisk eggs and cream together. Pour over the filling. Sprinkle over the parmesan. Bake until just set.
- Low carb
- Low sugar
Nutrition
3117 kj
Energy
49g
Fat Total
28g
Saturated Fat
5g
Fibre
18g
Protein
256mg
Cholesterol
409.44mg
Sodium
3g
Carbs (sugar)
57g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Mary Wills
- Image credit: Mark O'Meara
- Publication: Fresh Living
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