This beautiful looking quiche leaves a great first impression. Whether it’s brunch or lunch, the combination of flavours “just work”.
INGREDIENTS
1 large tomato
B-well Olive Canola Oil
50g parmesan
200g cheddar cheese
handful of feta cheese
10 olive halves
8 thin slices of salami
2 eggs
285ml pot double cream
handful of basil leaves, shredded, (plus a few small ones left whole for garnishing)
2 tsp Salt
1 tsp Black Pepper
store bought puff pastry
PREPARATION
Preheat oven to 200°C and grease a 23cm diameter flan pan.
Use store bought pastry to line the base and sides of the pan.
Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base.
Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
Combine eggs, cream, and salt and pepper in a jug and whisk to combine.
Pour over mixture in the pastry case.
Grate cheddar and sprinkle over the top of the quiche.
Bake the quiche for 30 minutes and briefly remove from the oven.
Layer over the top of the quiche thinly sliced tomatoes, small feta cubes/chunks, halved olives, parmesan and salami.
Return to oven and bake for 5 minutes.
Remove from oven and sprinkle over shredded and whole basil.
Drizzle over some B-well Olive Canola Oil and serve.
