Olive and Tomato Quiche
Serves: 4
Ingredients
To make Olive and Tomato Quiche, you'll need:
- 320g sheet of ready-to-roll short crust pastry
- 2 tbsp. olive oil
- 2 medium tomatoes, sliced
- 2 free range eggs
- 200g whipping cream
- 200g cheddar cheese, grated
- ½ tsp. salt
- ½ tsp. pepper
- 150g green olives, pitted, drained and finely chopped
- 2 spring onions, chopped
Method
- Preheat the oven to Gas Mark 5 or 190°c.
- Line a 9-inch flan case with baking parchment.
- Unroll the short crust pastry onto the flan case and bake for 10 minutes.
- Put the olive oil in a frying pan and place over a medium heat.
- When the oil is hot, drop in the tomato slices and cook for 1-2 minutes on each side, or until they turn golden brown.
- Whisk the eggs and cream in a bowl, stir in the cheddar cheese, and season.
- Sprinkle the olives and spring onions onto them crust and layer with tomatoes.
- Pour the egg and cream mixture on top.
- Bake in the preheated oven 25-30 minutes.
- You can judge whether the quiche is done by inserting a knife all the way to the bottom crust.
- When you pull it out, it should be clean.
- If it’s covered in food, the quiche is not yet properly set and you should keep baking it.
- Allow the quiche to stand for at least 10 minutes before serving.
- This dish is delicious and versatile: it can be served hot or cold.
Nutritional Facts (Per Serving)
Calories 823 | Total Fat 59.8g | Saturated Fat 11.8g | Carbohydrates 50.9g | Fibre 2.8g | Protein 22g
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