Recipe Feta, prosciutto and tomato quiche : Practical and Delicious

Recipe Feta, prosciutto and tomato quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Feta, prosciutto and tomato quiche. You are currently reading Recipe Feta, prosciutto and tomato quiche : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Feta, prosciutto and tomato quiche requires 30m, cook 1h 35m and serve 6. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This crispy-shelled quiche is perfect for a picnic, party or whatever else you've got planned this Saturday.

Ingredients:

12 Ingredients

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  1 x 200g punnet grape tomatoes, halved
  
  
  


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  1 x 200g punnet golden grape tomatoes, halved
  
  
  


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  Olive oil spray
  
  
  


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  1 sheet (29 x 29cm) Pampas frozen ready-rolled shortcrust quiche pastry, just thawed
  
  
  


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  125ml (1/2 cup) thickened cream
  
  
  


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  125ml (1/2 cup) milk
  
  
  


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  4 eggs, lightly whisked
  
  
  


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  1/4 cup chopped fresh chives
  
  
  


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  2 tbsp chopped fresh basil
  
  
  


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  100g feta, broken into large pieces
  
  
  


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  200g thinly sliced prosciutto, halved lengthways
  
  
  


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  Fresh small basil leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomato on the tray and spray with olive oil spray. Season with salt and pepper. Bake for 20 minutes or until tender.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, line a 3.5cm-deep, round 22.5cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 10 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove paper and pastry weights or rice. Bake for a further 10 minutes or until crisp. Reduce oven temperature to 180°C.
  
  
  


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  Step 4
  
  
  
  
  Whisk together the cream, milk, egg, chives and basil in a jug. Sprinkle the feta over the pastry case. Pour over egg mixture. Bake for 30 minutes or until set.
  
  
  


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  Step 5
  
  
  
  
  Top quiche with tomato and prosciutto. Bake for 20 minutes or until prosciutto is crisp. Top with basil leaves to serve.
  
  
  

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