basil, feta & sundried tomato quiche
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 367.1
- Total Fat: 12.0 g
- Cholesterol: 109.2 mg
- Sodium: 575.3 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 3.0 g
- Protein: 14.7 g
View full nutritional breakdown of basil, feta & sundried tomato quiche calories by ingredient
Introduction
nice light summer meal nice light summer mealNumber of Servings: 4
Ingredients
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1 cup plain flour
30g reduced fat margarine
1 egg yolk
1-2 tbs iced water
Filling:
100g reduced fat feta, crumbled
1/4 cup basil leaves, roughly chopped
70g sundried tomatoes, sliced
1/2 cup reduced fat tasty cheese (60g)
2 eggs
1 cup skim milk
Directions
process flour and margarine in a food processor for 30 secs. Add egg yolk and water. process until mixture is combined
Knead dough lightly on a covered board with baking paper. Wrap in plastic and refrigerate for 25-30 mins.
Roll pastry out to fit a 20cm quiche pan. Trim edges. Blind bake for 10 mins at 1870 deg. C.
Sprinkle feta over pastry case followed bybasil tomatoes and cheese.
Pour combined eggs and milk over. Bake for 30-35 mins or until filling s set. Serve warm or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user STUTIM.
Knead dough lightly on a covered board with baking paper. Wrap in plastic and refrigerate for 25-30 mins.
Roll pastry out to fit a 20cm quiche pan. Trim edges. Blind bake for 10 mins at 1870 deg. C.
Sprinkle feta over pastry case followed bybasil tomatoes and cheese.
Pour combined eggs and milk over. Bake for 30-35 mins or until filling s set. Serve warm or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user STUTIM.
Member Ratings For This Recipe
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