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    Sunday, November 01, 2015

    Antipasto quiche Recipe

      Antipasto quiche Recipe

        85g (3/4 cup) grated pizza cheese
        3 eggs, lightly whisked
        185ml (3/4 cup) thickened cream
        1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
        300g btl Antipasto, coarsely chopped

    Antipasto quiche Recipe
          Step 1

        Preheat oven to 200°C. Roll out pastry to fit a 22cm fluted tart tin with removable base. Line tin with pastry. Use a fork to prick base. Line pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Bake for 8-10 minutes or until golden.
        Step 2

        Reduce oven temperature to 160°C. Top the pastry base with vegetables and cheese. Combine egg and cream in a bowl. Season the egg mixture with pepper and pour over the vegetables and cheese. Bake for 20-25 minutes or until set.

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    Item Reviewed: Antipasto quiche Recipe Rating: 5 Reviewed By: Mrs. Chef
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