Sundried Tomato & Olive Quiche

Yield: 350mm x 130mm flan tin

SHORT PASTRY

200g plain flour
2g salt
100g butter
50g cold water

Sieve the dry ingredients.

Rub the butter into the dry ingredients until a sandy texture is achieved and there are no more lumps of butter left.

Add the cold water and bind all of the ingredients together being very careful not to over mix the paste.

Flatten out and cover with cling film. Rest in the refrigerator for 20 minutes before rolling out and lining the flan tin. Roll out to 4mm thickness.

Blind bake the pastry at 190°C for approximately 15-20 minutes.

Add the fillings and bake at 190°C for approximately 12-15 minutes.

QUICHE FILLING

1 egg
1 yolk
100g milk
100g cream
Pinch salt
Pinch cayenne pepper
Pinch ground black pepper

Whisk all of the ingredients together and then sieve the mixture.

FILLING

150g Barker’s Professional Sundried Tomato & Olive Savoury Filling
30g grated parmesan (not powdered)
100g salami
90g buffalo mozzarella
Qty fresh Italian parsley
4 cherry tomatoes

Spread 100g of Barker's Professional Sundried Tomato & Olive Savoury Filling onto the base of the blind-baked pastry case and then sprinkle with the grated parmesan.

Place the salami on top and then tear pieces of the buffalo mozzarella over the surface.

Cut the tomatoes in half and place on top. Pour the quiche filling over the filling followed by dotting the surface with the remaining Barker's Professional Sundried Tomato & Olive Savoury Filling.

Sprinkle with chopped Italian parsley before baking.

sto quiche 

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