Sundried Tomato and Feta Quiche

Recipe

10 INGREDIENTS • 14 STEPS • 1HR 30MINS

Sundried Tomato and Feta Quiche

4

2 ratings

This Sundried Tomato and Feta Quiche is perfect for a picnic or for a light lunch.

Sundried Tomato and Feta Quiche

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

This Sundried Tomato and Feta Quiche is perfect for a picnic or for a light lunch.

1HR 30MINS

Total Time

$3.00

Cost Per Serving

Ingredients

Servings

4

US / Metric

1

Pie Crust

1/3 cup

Sun-Dried Tomatoes, chopped

1 1/3 cups

Feta Cheese

1/4 cup

Fresh Basil Leaf

1/3 cup

Black Olives, chopped

1/4 cup

Parmesan Cheese, grated

2

Farmhouse Eggs® Large Brown Eggs

1 cup

Heavy Cream

1 tsp

1/2 tsp

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

377

Fat

33.4 g

Protein

9.8 g

Carbs

10.2 g

Sundried Tomato and Feta Quiche

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat the oven to 400 degrees F (200 degrees C).

step 2

Transfer Pie Crust (1) to a pie pan. Trim off any excess around the edges.

step 2 Transfer Pie Crust (1) to a pie pan. Trim off any excess around the edges.

step 3

To prebake the crust, place a sheet of baking paper over the pastry and fill with something heavy, like beans or small stones.

step 3 To prebake the crust, place a sheet of baking paper over the pastry and fill with something heavy, like beans or small stones.

step 4

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).

step 5

Wash and chop Fresh Basil Leaf (1/4 cup).

step 5 Wash and chop Fresh Basil Leaf (1/4 cup).

step 6

Add both the Sun-Dried Tomatoes (1/3 cup) and fresh basil leaves to the pie.

step 6 Add both the Sun-Dried Tomatoes (1/3 cup) and fresh basil leaves to the pie.

step 7

Crumble the Feta Cheese (1 1/3 cups) and add it to the pie.

step 7 Crumble the Feta Cheese (1 1/3 cups) and add it to the pie.

step 8

Add the Black Olives (1/3 cup) to the pie as well.

step 8 Add the Black Olives (1/3 cup) to the pie as well.

step 9

In a bowl, combine Farmhouse Eggs® Large Brown Eggs (2), Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Parmesan Cheese (1/4 cup).

step 9 In a bowl, combine Farmhouse Eggs® Large Brown Eggs (2), Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Parmesan Cheese (1/4 cup).

step 10

Beat up the mixture then pour in the Heavy Cream (1 cup).

step 10 Beat up the mixture then pour in the Heavy Cream (1 cup).

step 11

Beat to blend the mixture.

step 11 Beat to blend the mixture.

step 12

Pour the liquid over the tomato mixture.

step 12 Pour the liquid over the tomato mixture.

step 13

Bake at 350 degrees F (180 degrees C) for about 30-40 min or until the pie is firm in the center.

step 13 Bake at 350 degrees F (180 degrees C) for about 30-40 min or until the pie is firm in the center.

step 14

Remove from the oven after baking is complete, let cool down, and serve.

step 14 Remove from the oven after baking is complete, let cool down, and serve.

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