Sun-dried Tomato Quiche
Over a year ago
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Ingredients
- ½ cup (100g) cottage cheese
- 100g butter softened
- 1 and 1/3 cups (200g) plain flour
- 1 tablespoon olive oil
- 1 medium brown onion thinly sliced
- ¼ cup (35g) sun-dried tomatoes drained chopped finely
- ¼ cup fresh basil finely shredded
- ¼ cup (20g) parmesan cheese grated
- 3 eggs lightly beaten
- ¾ cup (180ml) cream
- ¼ cup (30g) grated cheese
- ¾ cup (60g) gruyere cheese grated
Accompaniment
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Description
Great for entertaining, nice Spring / summer food with fresh salads
Method
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1
1) Combine the cottage cheese and butter in a large bowl, stir in the flour. Press the dough into a ball and knead gently, on a floured surface, until smooth. Cover and refrigerate for 30 minutes
2) Roll the dough out on a floured surface until large enough to line a 24cm round flan tin. Ease the pastry into the tin, and trim the edges
3) Place the tin on an oven tray, cover the pastry with baking paper. Fill this with dried beans or rice, and bake it, uncovered, in a moderately hot oven for 10 minutes. Remove the paper and beans. Bake for a further 10 minutes until just browned
4) Heat the oil in a medium saucepan. Cook the onion until soft. Drain this on absorbent paper
5) Spread the onion, tomato, basil, gruyere and parmesan into a pastry case. Top with combined egg and cream. Sprinkle with grated cheese (ie: cheddar)
6) Bake, uncovered, in a moderate oven for about 35 minutes, or until set
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