Name: Semi Dried Tomato Basil and Olive Quiche
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 6 sheet filo pastry; 0 spray oil for cooking; 0.5 cup sun dried tomatoes, in oil drained and sliced (75g); 0.25 cup pitted black olives roughly chopped (20g); 12 basil leaves; 1 cup NESTLÉ CARNATION Soy Creamy Evaporated Milk; 2 eggs; 1 egg yolk

Prep time 15 min

Cook time 30 min

Serves 4

Nutritional information per serving

Weight 143 g

Energy 1009 cal

Protein 11.8 g

Total Fat 8.6 g

Saturated Fat 1.8 g

Carbs 26.8 g

Sugars 100 g

Sodium 283 mg

Fibre 40 g

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

Metric

Cups

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6 sheets

filo pastry
spray oil for cooking
0.5 cup

sun dried tomatoes, in oil drained and sliced (75g)
0.25 cup

pitted black olives roughly chopped (20g)
12

basil leaves
1 cup

NESTLÉ CARNATION Soy Creamy Evaporated Milk
2

eggs
1

egg yolk

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METHOD

preheat oven to 200°c/180°c fan forced.
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.
combine NESTLÉ CARNATION Soy Creamy Evaporated Milk, eggs and yolks, whisk well. pour over pastry.
bake 25 – 30 minutes or until light golden and set.

Semi Dried Tomato Basil and Olive Quiche

INGREDIENTS

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METHOD

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PREFERENCES

PREFERENCES

Semi Dried Tomato Basil and Olive Quiche

INGREDIENTS

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METHOD

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