Spicy tomato quiche

2 tbspn olive oil

2 medium onions chopped

2 tspn minced garlic

6 slices of hot chilli salami, cut into thin strips

3 eggs

3/4 cup milk

1 cup Swiss cheese shredded

1/2 cup romano cheese grated

1 tspn thyme

salt and freshly ground black pepper

1 punnet Flavorite tomatoes


225g plain flour

1/4 tspn salt

125g butter chilled

1 tspn baking powder

Cold water to mix

First make the pastry. Sift the flour and salt, rub in the butter eith the tips of your fingers; add the baking powder and mix to a stiff dough with a little water (if too much water is added the pastry will be tough). Roll out lightly and do not handle more than is necessary to line a 23cm quiche or pie dish.

Cover the pastry with aluminium foil and weigh down with dried beans and bake blind in a 200C oven for 10 minutes.

remove the beans and foil and continue cooking for a further five minutes until the pastry shell is light brown. Remove from the oven and set aside.

Heat the oile in a small frying pan. Add the onion, garlic and salami. Saute until the onion is transparent and the salami softens. Add the thyme, salt and black pepper. Saute two to three minutes over medium heat. Set aside to cool.

Beat the eggs in a large bowl. Add the milk, Swiss and Romano cheese. Add the onion-salamimixture and stir until blended.

Pour the egg mixture into the prepared pastry shell. Slice the Flavorite tomatoes in half and arrange on top of the egg mixture. Bake in a pre heated 180C oven for 45 minutes until golden brown. Serve warm or at room temperature with a green salad.

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