Sun-dried tomato quiche

  • 1 hr 30 mins cooking
  • Serves 6
  • Print


Sun-dried tomato quiche
  • 1/2 cup (100g) cottage cheese
  • 100 gram butter, softened
  • 1 1/3 cup (200g) plain flour
  • 1 tablespoon olive oil
  • 1 brown onion (150g), sliced thinly
  • 1/4 cup (35g) drained sun-dried tomatoes, chopped finely
  • 1/4 cup finely shredded fresh basil
  • 1/4 cup (60g) grated gruyère cheese
  • 3/4 cup (20g) grated parmesan cheese
  • 3 eggs, beaten lightly
  • 3/4 cup (180ml) cream
  • 1/4 cup (30g) grated tasty cheese


Sun-dried tomato quiche
  • 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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