Recipe Mozzarella and basil quiche with garlic roasted tomatoes : Practical and Delicious

Recipe Mozzarella and basil quiche with garlic roasted tomatoes : 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 Mozzarella and basil quiche with garlic roasted tomatoes. You are currently reading Recipe Mozzarella and basil quiche with garlic roasted tomatoes : Practical and Delicious. This recipe is the creation of the chef Amanda Kelly & Kerrie Mullins. Recipe Mozzarella and basil quiche with garlic roasted tomatoes requires 35m, cook 55m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Not sure what to do when the invitation says bring a plate? This tasty quiche is bursting with the flavours of the Mediterranean and is easy to transport.

Ingredients:

13 Ingredients

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  40g butter, melted
  
  
  


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  45g (1/4 cup) pine nuts, roughly chopped
  
  
  


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  8 sheets filo pastry
  
  
  


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  4 eggs, at room temperature
  
  
  


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  160ml (2/3 cup) thickened cream
  
  
  


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  160ml (2/3 cup) milk
  
  
  


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  100g (1 cup) coarsely grated mozzarella
  
  
  


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  60g (2/3 cup) shredded parmesan
  
  
  


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  1/3 cup loosely packed finely shredded fresh basil
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  500g (2 punnets) cherry tomatoes
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 tbsp olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190°C. Brush a 20cm springform pan with a little of the melted butter to lightly grease.
  
  
  


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  Step 2
  
  
  
  
  Place the pine nuts on a baking tray. Cook in preheated oven for 2-3 minutes or until golden brown. Transfer to a bowl and set aside until required. Return the baking tray to the oven while preparing the quiche.
  
  
  


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  Step 3
  
  
  
  
  Place the filo on a work surface. Cover with a clean tea towel and then a damp tea towel (to prevent drying out). Brush a sheet of filo with a little remaining melted butter and fold in half crossways. Repeat with remaining filo and butter, turning each sheet slightly before stacking together. Place filo stack in prepared pan and lightly press to line base and sides.
  
  
  


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  Step 4
  
  
  
  
  Use a balloon whisk to whisk together the eggs, cream and milk in large bowl until well combined. Add the pine nuts, mozzarella, parmesan and basil, and stir until combined. Season with salt and pepper.
  
  
  


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  Step 5
  
  
  
  
  Pour egg mixture into filo base. Place in oven on preheated tray and bake for 40-45 minutes or until filling is lightly browned and just set. Remove from oven and set aside for 10 minutes to cool slightly.
  
  
  


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  Step 6
  
  
  
  
  Increase oven temperature to 220°C.
  
  
  


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  Step 7
  
  
  
  
  Place the tomatoes, garlic and oil in a large roasting pan. Season with salt and pepper. Gently toss until well coated. Cook, in preheated oven, for 4-5 minutes or until tomatoes just collapse. Remove from oven and set aside for 5 minutes to cool slightly.
  
  
  


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  Step 8
  
  
  
  
  Use a slotted spoon to place tomatoes on top of quiche.
  
  
  

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