Zutaten für Sun Dried Tomato And Olive Quiche
- 1 sheet (14.1 oz) ready-made shortcrust pastry, or homemade
- 200ml double cream
- 4 large eggs
- Cracked Black Pepper
- Black Olives
- Sun Dried Tomato
- Cheese
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Zubereitung von Sun Dried Tomato And Olive Quiche
- Preheat oven to 375°F (190°C). Roll out pastry and line a 9-inch tart pan or individual mini tart tins.
- Blind bake the pastry for 10-12 minutes, or until lightly golden. Prick the base with a fork before baking to prevent puffing.
- In a large bowl, whisk together eggs, cream, milk, salt, pepper and optional herbs.
- Stir in sun-dried tomatoes, olives, cheese, spring onions (if using), and bacon (if using).
- Pour the egg mixture into the pastry shell.
- Bake for 25-30 minutes for a large quiche, or 15-20 minutes for mini quiches, or until the filling is set and lightly golden brown. If using mini quiches reduce cooking time accordingly.
- Let cool slightly before slicing and serving. Enjoy with a fresh salad!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
18g
Fat
140g
Carbs
18g
