Antipasto quiche Recipe
Ingredients
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
Method
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.
Ingredients
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
Method
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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