Not sure what to do when the invitation says bring a plate? This tasty quiche is bursting with the flavours of the Mediterranean and is easy to transport.
Ingredients
- 40g butter, melted
- 45g (1/4 cup) pine nuts, roughly chopped
- 8 sheets filo pastry
- 4 eggs, at room temperature
- 160ml (2/3 cup) thickened cream
- 160ml (2/3 cup) milk
- 100g (1 cup) coarsely grated mozzarella
- 60g (2/3 cup) shredded parmesan
- 1/3 cup loosely packed finely shredded fresh basil
- Salt & freshly ground black pepper
- 500g (2 punnets) cherry tomatoes
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
Method
- Step 1Preheat oven to 190°C. Brush a 20cm springform pan with a little of the melted butter to lightly grease.
- Step 2Place the pine nuts on a baking tray. Cook in preheated oven for 2-3 minutes or until golden brown. Transfer to a bowl and set aside until required. Return the baking tray to the oven while preparing the quiche.
- Step 3Place the filo on a work surface. Cover with a clean tea towel and then a damp tea towel (to prevent drying out). Brush a sheet of filo with a little remaining melted butter and fold in half crossways. Repeat with remaining filo and butter, turning each sheet slightly before stacking together. Place filo stack in prepared pan and lightly press to line base and sides.
- Step 4Use a balloon whisk to whisk together the eggs, cream and milk in large bowl until well combined. Add the pine nuts, mozzarella, parmesan and basil, and stir until combined. Season with salt and pepper.
- Step 5Pour egg mixture into filo base. Place in oven on preheated tray and bake for 40-45 minutes or until filling is lightly browned and just set. Remove from oven and set aside for 10 minutes to cool slightly.
- Step 6Increase oven temperature to 220°C.
- Step 7Place the tomatoes, garlic and oil in a large roasting pan. Season with salt and pepper. Gently toss until well coated. Cook, in preheated oven, for 4-5 minutes or until tomatoes just collapse. Remove from oven and set aside for 5 minutes to cool slightly.
- Step 8Use a slotted spoon to place tomatoes on top of quiche.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1450 kj
Energy
27g
Fat Total
13g
Saturated Fat
2g
Fibre
14g
Protein
158mg
Cholesterol
359.81mg
Sodium
4g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Cool the quiche to room temperature before transporting in an airtight container.
- Author: Amanda Kelly & Kerrie Mullins
- Image credit: Steve Brown
- Publication: Australian Good Taste
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