Semi Dried Tomato Basil And Olive Quiche

  • cooking time
    30 m
  • calories per serve
    707 cal
  • serves
    4
6 sheets
filo pastry
spray oil for cooking
1/2 cup
sun dried tomatoes, in oil drained and sliced (75g)
1/4 cup
pitted black olives roughly chopped (20g)
12
basil leaves
1 cup
NESTLÉ CARNATION soy creamy evaporated milk (250ml)
2
eggs
1
egg yolk
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
143 g
1009
11.8
8.6
1.8
26.8
100
283
40
Average Quantity
per:
100 g
706
8
6
1
19
7
198
28
0

Method

  1. preheat oven to 200°c/180°c fan forced.

  2. layer pastry into a 20cm flan pan, spraying with oil, between each layer, roll excess pastry into centre to form an edge. arrange tomatoes, olives and basil over pastry.

  3. combine NESTLÉ CARNATION soy creamy evaporated milk, eggs and yolks, whisk well. pour over pastry.

  4. bake 25 – 30 minutes or until light golden and set.