This Sundried Tomato and Feta Quiche is perfect for a picnic or for a light lunch.
Author: The Fit Mediterranean
Fresh Basil Leaves
Ground Black Pepper
Preheat the oven to 400 degrees F (200 degrees C).
Transfer Pie Crust (1) to a pie pan. Trim off any excess around the edges.
To prebake the crust, place a sheet of baking paper over the pastry and fill with something heavy, like beans or small stones.
Bake for about 10 minutes at 400 degrees F (200 degrees C), then remove from oven and reduce the oven temperature to 350 degrees F (180 degrees C).
Wash and chop Fresh Basil Leaves (1/4 cup).
Add both the Sun-Dried Tomatoes (1/3 cup) and fresh basil leaves to the pie.
Crumble the Feta Cheese (1 1/3 cups) and add it to the pie.
Add the Black Olives (1/3 cup) to the pie as well.
In a bowl, combine Large Eggs (2), Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Parmesan Cheese (1/4 cup).
Beat up the mixture then pour in the Heavy Cream (1 cup).
Beat to blend the mixture.
Pour the liquid over the tomato mixture.
Bake at 350 degrees F (180 degrees C) for about 30-40 min or until the pie is firm in the center.
Remove from the oven after baking is complete, let cool down, and serve.
Nutrition Per Serving
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