Social Foodies
Greek-style quiche
Method
To prepare a Greek-style quiche, lay the shortcrust pastry in a 24 cm diameter baking tray, cover it with a sheet of baking paper (or aluminium foil), put dried beans on top and put into the oven at 180°C for about 15 minutes.
In the meantime, take a large bowl and mix together the cream, eggs and Parmesan cheese. Add the roughly chopped olives, capers, feta cheese, oregano and salt and pepper to taste.
Take the shortcrust pastry out of the oven, remove the baking paper and beans and pour the mixture on top. Arrange the previously drained Petti organic peeled datterini – organic peeled grape tomatoes on the Greek-style quiche and put it into the oven at 180°C for about 40 minutes.
Serve the Greek-style quiche warm with feta cheese and olives as decoration. Ideal if accompanied with a turmeric salad.
In the meantime, take a large bowl and mix together the cream, eggs and Parmesan cheese. Add the roughly chopped olives, capers, feta cheese, oregano and salt and pepper to taste.
Take the shortcrust pastry out of the oven, remove the baking paper and beans and pour the mixture on top. Arrange the previously drained Petti organic peeled datterini – organic peeled grape tomatoes on the Greek-style quiche and put it into the oven at 180°C for about 40 minutes.
Serve the Greek-style quiche warm with feta cheese and olives as decoration. Ideal if accompanied with a turmeric salad.
Ingredients for 8 people
1 roll of round shortcrust pastry
200 ml cooking cream
100 gm grated Parmesan cheese
3 eggs
350 gm Petti organic peeled datterini – organic peeled grape tomatoes
150 gm crumbled feta cheese
80 gm pitted black olives
20 gm finely chopped desalted capers
Oregano
Salt and pepper
200 ml cooking cream
100 gm grated Parmesan cheese
3 eggs
350 gm Petti organic peeled datterini – organic peeled grape tomatoes
150 gm crumbled feta cheese
80 gm pitted black olives
20 gm finely chopped desalted capers
Oregano
Salt and pepper
