Sun-Dried Tomato, Feta and Olive Quiche

From: Summerwine

On Mar 4, 2008

I have made this twice now following the recipe minus the crust and I must say this has wonderful flavours! I made it as a crustless quiche both times to keep my carbs down and it was really nice. The second time I made it I doubled the filling recipe as I didn't use the crust so it filled the pan properly. Lovely brunch, but I took it for lunch at work. Perfect! Thanks Brittney!

From: Diplo-mom

On Feb 27, 2008

Couldn't be easier! What a great weeknight, yummy, and pretty to look at meal. I did make a few changes, not because the recipe needed them but rather because I was lazy or missing some ingredients. I only used one sheet of pastry (puff) as two sheets looked like too much. My package contained two sheets, 250 grams each. Because the sheet was already in a square, and because I am lazy, I put it in a square pyrex dish rather than a flan pan. I didn't have fresh basil but I think it would be fabulous with it. Instead, as a decent substitute, I used prepared pesto (about 1 tablespoon) which I spread over the pre-baked "crust" and then added the rest of the listed ingredients. Baked up beautifully and I think next time I will use both sheets of puff pastry on a large jellyroll pan, the same amount of topping and egg mixture, bake and then cut into small squares for appetizers.