Sun-Dried Tomato And Olive Quiche
- 2 sheets shortcrust pastry
- 2 cups cream
- 4 eggs
- fresh cracked black pepper
- 1/2 cup sliced black olives
- 3/4 cup sun-dried tomato, roughly chopped
- 1 cup cheese
- preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.
- Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.
- Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.
- Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.
- You can also cook this in the microwave, haven't tried it personally but it can be done!
shortcrust pastry, cream, eggs, black pepper, black olives, tomato, cheese
Taken from www.food.com/recipe/sun-dried-tomato-and-olive-quiche-203990 (may not work)