Feta Prosciutto Tomato Quiche Recipes

FETA, PROSCIUTTO & TOMATO QUICHE

Steps:

• Preheat oven to 400°F Line a baking tray with non-stick baking paper.
• Arrange the tomatoes, cut-side up, on the tray and lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until tomatoes soften slightly.
• Meanwhile, line a 3.5cm deep, 22.5cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 10 minutes to rest.
• Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice.
• Bake for a further 10 minutes or until crisp. Remove from the oven and reduce oven temperature to 350°F
• Whisk together the cream, milk, egg, chives and basil in a large jug. Sprinkle the feta over the base of the pastry case. Pour over the egg mixture. Bake for 30 minutes or until the quiche is just set.
• Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until the prosciutto is crisp.
• Top with basil leaves. Cut into slices and serve with salad leaves.

TOMATO QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

SPINACH, TOMATO AND FETA QUICHE

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.