Sun-dried tomato quiche

sun-dried tomato quiche
1H 30M



1.Combine cottage cheese and butter in large bowl; stir in flour. Press dough into a ball; knead, gently, on floured surface until smooth. Cover; refrigerate 30 minutes.
2.Preheat oven to 190&degC.
3.Roll dough on floured surface until large enough to line 24cm-round flan tin. Ease pastry into tin; trim edge.
4.Place tin on oven tray; cover pastry with baking paper. Fill with dried beans or rice; bake, uncovered, about 10 minutes. Remove paper and beans; bake further 10 minutes or until browned.
5.Heat oil in medium saucepan. Cook onion until soft; drain on absorbent paper.
6.Spread onion, tomato, basil, gruyère and parmesan into pastry case. Top with combined egg and cream; sprinkle with tasty cheese.
7.Bake, uncovered, in moderate oven about 35 minutes or until set.

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