Feta, prosciutto & tomato quiche

Ingredients

1 x 200g punnet grape tomatoes, halved
1 x 200g punnet golden grape tomatoes, halved
Olive oil spray
1 sheet (29 x 29cm) Pampas frozen ready-rolled shortcrust quiche pastry, just thawed
125ml (1/2 cup) thickened cream
125ml (1/2 cup) milk
4 eggs, lightly whisked
1/4 cup chopped fresh chives
2 tbs chopped fresh basil
100g feta, broken into large pieces
200g thinly sliced prosciutto, halved lengthways
Fresh small basil leaves, to serve

 

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Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomato on the tray and spray with olive oil spray. Season with salt and pepper. Bake for 20 minutes or until tender.
2. Meanwhile, line a 3.5cm-deep, round 22.5cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 10 minutes to rest.
3. Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove paper and pastry weights or rice. Bake for a further 10 minutes or until crisp. Reduce oven temperature to 180°C.
4. Whisk together the cream, milk, egg, chives and basil in a jug. Sprinkle the feta over the pastry case. Pour over egg mixture. Bake for 30 minutes or until set.
5. Top quiche with tomato and prosciutto. Bake for 20 minutes or until prosciutto is crisp. Top with basil leaves to serve.
Per serve: 21g protein, 30g fat (15g saturated fat), 24g carb, 2.5g dietary fibre, 1870 kJ (445 Cals).