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Sundried Tomato and Feta Quiche
Recipe

10 INGREDIENTS • 14 STEPS • 1HR 30MINS

Sundried Tomato and Feta Quiche

4.0
2 ratings
This Sundried Tomato and Feta Quiche is perfect for a picnic or for a light lunch.
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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
Pie Crust
1
Pie Crust
Sun-Dried Tomatoes
1/3 cup
Feta Cheese
1 1/3 cups
Feta Cheese
Black Olives
1/3 cup
Black Olives, chopped
Parmesan Cheese
1/4 cup
Heavy Cream
1 cup
Heavy Cream
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
377
Fat
33.4 g
Protein
9.8 g
Carbs
10.2 g
Add to plan
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Sundried Tomato and Feta Quiche
Save
author_avatar
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.
Tags
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Breakfast
Brunch
Comfort Food
Shellfish-Free
Vegetarian
Italian
Summer
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