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Sun Dried Tomato and Feta Quiches

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Sun Dried Tomato and Feta Quiches

with Spinach Salad and Lemon-Herb Dressing

Informations supplémentaires
30 min. | 1050 kcal | easy | Vegetarian | 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