Description

SUNDRIED TOMATO AND FETA QUICHE
Ingredients provided:
• Pie dough – keep refrigerated
• Sundried tomato
• Milk
• Eggs
• Cream cheese
• Feta
Ingredients from own source:
• Salt and pepper
• Oil
• Flour
• Hot water
Equipment required:
• Heatproof bowl
• Rolling pin
• Pie dish
• Scissors
• Foil or baking paper
• Pie weights or dry beans or rice
• Jug and whisk
Instructions:
• Place the sundried tomatoes in the heatproof bowl and cover with hot water. Let stand to soften.
• Flour you work surface and roll out the dough to 3 mm thickness.
• Line the pie dish with the dough lightly pressing into the sides. The dough should reach over the sides of the dish a little. Press on the rim with your fingers to fix it to the dish. Cut off excess with the scissors or knife. Prick the bottom of the pie crust with the knife or a fork.
• Put the foil or baking paper onto the pie crust and pour the weights or rice or beans on top to weigh the dough down. Put the pie dish in the fridge.
• Heat the oven to 200°C. Once the oven is ready remove the pie dish from the fridge and place in the oven. Bake 12 minutes – the rims of the crust should turn a light golden colour.
• While the crust is baking , break the eggs into the jug, season with salt and pepper and add the cream cheese. Mix until smooth. Add the milk and mix well.
• Remove the pie crust from the oven and reduce oven heat to 160°C.
• Arrange the tomatoes and feta on the bottom of the pie crust and pour the egg custard over.
• Return the pie to the oven and bake about 30 minutes – the centre should not jiggle when you move the dish.