Sun-Dried Tomato And Olive Quiche

1. 1

   preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.

2. 2

   Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.

3. 3

   Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.

4. 4

   Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.

5. 5

   You can also cook this in the microwave, haven't tried it personally but it can be done!

* Per serving · 4 servings · Values may vary.

No additional tips available.