Ham feta and tomato quiche

Ham feta and tomato quiche

Ham feta and tomato quiche

This was delicious. I've made this before and thought the feta taste was too strong, so this time I halved the amount of feta and replaced the other half with cheddar cheese. Much better!

serves 4

Ingredients of Ham feta and tomato quiche

2 sheets frozen ready-rolled shortcrust pastry, partially thawed

100g ham, chopped

100g feta cheese, crumbled

100g semi-dried tomatoes, chopped

4 eggs

1/2 cup thickened cream

Description of Ham feta and tomato quiche

Use pastry to line base and sides of a 2.5cm deep, 22cm (base) fluted, loosebased flan pan. Trim excess pastry. Freeze for 10 minutes or until pastry is firm.

Preheat oven and a baking tray to 200°C. Place flan on hot tray. Bake pastry case for 10 to 12 minutes or until light golden. Remove from oven. Reduce oven to 180°C.

Spread ham, feta and tomatoes over pastry. Beat eggs, cream and salt and pepper in a jug. Pour into pastry case. Bake for 25 minutes or until set in centre. Serve.

Notes & tips for Ham feta and tomato quiche

To freeze: Allow to cool for 30 minutes. Remove from pan. Place in an airtight container. Freeze for up to 3 months.

To reheat: Thaw in fridge for 12 hours. Place quiche on a baking tray and heat in a 180°C oven for 15 to 20 minutes.

Source - taste.com.au