- 0:30 Prep
- 1:35 Cook
- 6 Servings
- Capable cooks
This crispy-shelled quiche is perfect for a picnic, party or whatever else you’ve got planned this Saturday.
Ingredients
- 1 x 200g punnet grape tomatoes, halved
- 1 x 200g punnet golden grape tomatoes, halved
- Olive oil spray
- 1 sheet (29 x 29cm) Pampas frozen ready-rolled shortcrust quiche pastry, just thawed
- 125ml (1/2 cup) thickened cream
- 125ml (1/2 cup) milk
- 4 eggs, lightly whisked
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh basil
- 100g feta, broken into large pieces
- 200g thinly sliced prosciutto, halved lengthways
- Fresh small basil leaves, to serve
Method
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomato on the tray and spray with olive oil spray. Season with salt and pepper. Bake for 20 minutes or until tender.
- Step 2Meanwhile, line a 3.5cm-deep, round 22.5cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 10 minutes to rest.
- Step 3Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove paper and pastry weights or rice. Bake for a further 10 minutes or until crisp. Reduce oven temperature to 180°C.
- Step 4Whisk together the cream, milk, egg, chives and basil in a jug. Sprinkle the feta over the pastry case. Pour over egg mixture. Bake for 30 minutes or until set.
- Step 5Top quiche with tomato and prosciutto. Bake for 20 minutes or until prosciutto is crisp. Top with basil leaves to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1729 kj
Energy
29g
Fat Total
15g
Saturated Fat
1g
Fibre
21g
Protein
209mg
Cholesterol
1257.62mg
Sodium
6g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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