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Servings:

Sundried Tomato and Feta Quiche

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

Total Time

1hr 30min

4.0

2 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

Pie Crust

•

1/3 cup

Sun-Dried Tomatoes , chopped

•

1 1/3 cups

Feta Cheese

•

4 Tbsp

Fresh Basil Leaves

•

1/3 cup

Black Olives , chopped

•

4 Tbsp

Parmesan Cheese , grated

•

Farmhouse Eggs® Large Brown Eggs

•

1 cup

Heavy Cream

•

1 tsp

Salt

•

1/2 tsp

Ground Black Pepper

Cooking Instructions

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 (4 Tbsp) .

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 Farmhouse Eggs® Large Brown Eggs (2) , Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , and Parmesan Cheese (4 Tbsp) .

10.

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

11.

Beat to blend the mixture.

12.

Pour the liquid over the tomato mixture.

13.

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

14.

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

Nutrition Per Serving

CALORIES

377

FAT

33.4 g

PROTEIN

9.8 g

CARBS

10.2 g