This is probably the quickest “cheat quiche” that you can possibly make – and it’s deliciously golden and oh-so-tasty too!
2 sheets frozen shortcrust pastry
1 Sunfresh Salads Down To Earth Roasted Vegetable Warm Salad
1/2 teaspoon minced garlic
1/4 cup milk
1/4 cup pouring cream
Preheat your oven to 180 degrees (fan-forced).
Cut one sheet of shortcut pastry in half and fix to two sides of the other sheet of pastry to make it a big bigger. Grease your tart dish and line the pastry in the dish, pushing into the grooves around the side.
Lay some baking paper over the top of the pastry and fill with rice or dried beans to weigh it down. Blind bake the base for 10 minutes, remove the weights and baking paper and continue to blind bake for a further 5 minutes until slightly golden.
Meanwhile, deconstruct the Down To Earth salad and get ready to make the quiche filling. Seperate the greenery, chop slightly and then fry in a pan with the garlic and some salt and pepper until wilted.
Pull out the cherry tomatoes and quarter them and pull out the feta and crumble.
In a seperate bowl, whisk together the eggs, milk and cream.
To construct the quiche, spread the roast vegetable/grain section onto the pastry base. Next, sprinkle the wilted greenery and cherry tomatoes evenly, and then top with the crumbled feta. Finally, pour the egg mixture over the filling and give base a slight shake to make sure it fills all cracks.
Bake for 25 – 30 minutes, until the quiche is set. Serve immediately, or enjoy cold or warmed up at a later date.