Tomato and fetta quiche

Fresh and light, this fetta and tomato quiche is perfect with a green salad for a complete meal.
Tomato and feta quiche
1H 15M


Tomato and feta quiche


Tomato and feta quiche

1.Preheat oven to 200°C (180°C fan-forced). Grease a 23cm fluted round tart pan with removable base. Place on a baking tray. Line pan with pastry; trim. Chill 10 minutes.
2.Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured. Reduce temperature to 180°C (160°C fan-forced).
3.Heat oil in a frying pan over moderately low heat. Add onion and garlic; cook and stir for 2 minutes or until soft. Cool for 5 minutes.
4.Whisk eggs, egg whites, cream and thyme in a jug. Add onion mixture; mix well. Pour mixture into pastry case. Top with fetta and tomato. Bake for 45 minutes or until just set at centre. Stand for 10 minutes before serving.

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