Name: Tomato and feta quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 2 frozen reduced-fat shortcrust pastry sheets, thawed; 1 tablespoon vegetable or olive oil; 4 green onions, thinly sliced; 2 clove garlic, crushed; 4 eggs, at room temperature; 3 egg whites; 300 millilitre light thickened cream; 1 tablespoon finely chopped thyme; 140 gram reduced-fat feta, crumbled; 12 cherry tomatoes, halved

Tomato and feta quiche

Fresh and light, this fetta and tomato quiche is perfect with a green salad for a complete meal.

Serves 4

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

2 frozen reduced-fat shortcrust pastry sheets, thawed

1 tablespoon vegetable or olive oil

4 green onions, thinly sliced

2 clove garlic, crushed

4 eggs, at room temperature

3 egg whites

300 millilitre light thickened cream

1 tablespoon finely chopped thyme

140 gram reduced-fat feta, crumbled

12 cherry tomatoes, halved

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 23cm fluted round tart pan with removable base. Place on a baking tray. Line pan with pastry; trim. Chill 10 minutes.

2.Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured. Reduce temperature to 180°C (160°C fan-forced).

3.Heat oil in a frying pan over moderately low heat. Add onion and garlic; cook and stir for 2 minutes or until soft. Cool for 5 minutes.

4.Whisk eggs, egg whites, cream and thyme in a jug. Add onion mixture; mix well. Pour mixture into pastry case. Top with fetta and tomato. Bake for 45 minutes or until just set at centre. Stand for 10 minutes before serving.

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