Ingredients
2 sheets frozen shortcrust pastry, thawed
13 cup sun-dried tomato, coarsely chopped
150 g feta cheese, crumbled
12 cup pitted black olives, halved
2 eggs
1 cup light cream
Method
Sources
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Recipe1M+
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Pie-making master — crust technique, lattice, blind baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Authentic Greek feta — horiatiki salad, spanakopita, baked
Pie-making master — crust technique, lattice, blind baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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preheat oven to 200c and grease a 23cm diametre flan pan. use pastry to line the base and sides of the pan. blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. bake for 10 minutes then remove from oven and discard paper and rice. reduce oven temperature to 180c. spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case. combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. pour over tomato mixture in the pastry case. bake quiche for 30 to 35 minutes, or until firm in the centre. serve.