Informations supplémentaires
30 min.
|
1050 kcal
|
easy
|
|
Printable version
1. Cook Onions
Turn oven on to 425°F. Trim end, peel and cut the onion in 1/2 inch pieces. Heat 1 tbsp. butter in a small pot over medium-low. Add onion and cook for 6–8 minutes, stirring occasionally, until tender and golden.
2. Prepare Ingredients
Meanwhile, cut tomatoes in half. Slice sun dried tomato into thin strips. Pick basil leaves and tear into 1 inch pieces. Line a baking sheet with foil.
3. Prepare Quiches
In a medium bowl, crack eggs and whisk with whipping cream. Season to taste with salt and pepper. Place pie shells on baking sheet, leaving foil on pie shells. Divide cooked onion, sun dried tomato and basil into pie shells. Crumble and divide half of the feta into pie shells. Using a ladle, divide egg mixture between shells. Transfer to oven and bake for 14–18 minutes, or until edges of quiches puff up significantly and centre springs back to the touch.
4. Prepare Salad
In a large bowl, combine spinach, tomato and olives. Add lemon-herb dressing to taste and toss together. Season to taste with pepper.
5. Serve
Divide quiches and salad between serving plates. Garnish salad with remaining feta. Serve with tomato jam on the side. Enjoy!
4unit4'' Pie Shell
4unitFresh egg
51mlWhipped cream
1unitYellow Onion(s)
69gFeta Cheese
80gBaby Spinach
80gCherry Tomato
35gKalamata Olives
1unitBasil
33mlHousemade Lemon-Herb Dressing (allergens: sulphites, mustard)
59gSun-Dried Tomatoes
60mlTomato Jam
What you need
Baking Sheet, Small pot, Bowls, Ladle, Foil, Whisk
1050 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
72g
111%
cholesterol
525mg
175%
fiber
6g
24%
protein
29g
saturated
29g
145%
sodium
980mg
41%
sugar
33g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg