Sundried Tomato And Feta Quiche

• 1 whole Pie Crust
• 1/3 cups Chopped Sun-dried Tomatoes
• 1/4 cups Chopped Basil Leaves
• 7 ounces, weight Feta Cheese
• 1/3 cups Chopped Black Olives
• 2 whole Eggs
• 1 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 1/4 cups Grated Parmesan Cheese
• 1 cup Heavy Cream

1. Place a sheet of baking paper over the pie pastry, then pour enough beans to cover the base. Bake for about 10 minutes at 200u0b0C or 390u0b0F then remove from the oven.
2. Chop up the sundried tomatoes. Wash some fresh basil leaves then chop 'em up and add them over the base of the pie with the tomatoes. Crumble the feta cheese and add that together with the chopped olives.
3. In a bowl combine eggs, salt, pepper and parmesan cheese. Beat the eggs then pour in the cream and beat to combine. Pour the liquid over the tomato mixture.
4. Bake at 180u0b0C (355u0b0F) for about 30-40 minutes or until the pie is firm in the center. Remove from the oven and let cool.

pie crust, tomatoes, ubc, cheese, black olives, eggs, salt, ground black pepper, ubc, heavy cream

Taken from tastykitchen.com/recipes/desserts/sundried-tomato-and-feta-quiche/ (may not work)