Sundried Tomato and Feta Quiche

Place a sheet of baking paper over the pie pastry, then pour enough beans to cover the base. Bake for about 10 minutes at 200ºC or 390ºF then remove from the oven.

Chop up the sundried tomatoes. Wash some fresh basil leaves then chop ‘em up and add them over the base of the pie with the tomatoes. Crumble the feta cheese and add that together with the chopped olives.

In a bowl combine eggs, salt, pepper and parmesan cheese. Beat the eggs then pour in the cream and beat to combine. Pour the liquid over the tomato mixture.

Bake at 180ºC (355ºF) for about 30-40 minutes or until the pie is firm in the center. Remove from the oven and let cool.