Sundried Tomato & Feta Quiche {Recipe}

I’ve seriously got to get better at menu planning. Most days, I get to late afternoon and then scrounge around for something to cook for dinner. At least I’m building a repertoire of “pantry and fridge” recipes – meals made from items I usually on hand.

So today, it’s sun-dried tomato and feta quiche. They may sound like fancy ingredients for a family with two small children, but child number 2 enjoyed the flavours. Child number 1 declared it was yuck as soon as he looked at it – but he does that with most dinners. I’m sure one day he’ll eat dinner!

I like this recipe as it only uses 2 eggs. It was ingrained in me as a kid that cooking with lots of eggs was expensive, and I still judge recipes that way (rightly or wrongly).

I made my own shortcrust pastry since I didn’t have any in the freezer (and it’s surprisingly easy to make with a Thermomix or food processor), but store-bought works just as well. Sometimes I like the crunchiness of the crust, rather than making a baseless Impossible Quiche.

So on with the recipe for Sundried Tomato and Feta Quiche:

Ingredients

2 sheets shortcrust pastry
1/3 cup sundried tomatoes
180g (6 oz) feta cheese, crumbled
Handful of basil leaves, ripped into small pieces
1/2 cup olives (I used green)
2 eggs
1 cup cream

Instructions

1. Pre-heat oven to 200°C (400°F).

2. Line the base and sides of a 23cm (10 inch) quiche dish with pastry. Place a piece of baking paper over the pastry and fill dish with pie weights (or uncooked rice or beans).

3. Place pastry into the pre-heated oven and blind-bake for 10 minutes. Remove from oven and set aside the baking paper and pie weights.

4. While the base is cooking, whisk together eggs and cream in a jug.

5. When the pastry has blind-baked, scatter sundried tomatoes, feta, basil and olives on top of the pastry.

6. Pour the egg/cream mixture into the pastry case. It won’t reach the top of the pastry crust, as the mixture will rise as it bakes.

7. Bake in the oven for 30-35 minutes, or until it no longer wobbles in the centre.

Serve with a green salad.

What are you favourite quiche fillings?