Roasted Potato, Fetta & Rosemary Quiche

3 Medium Potatoes, peeled and sliced 10mm thick
200 grms Fetta Cheese
1 Leek sliced finely
200 grms Bacon finely diced
1 punnet Grape Tomatoes halved
6 eggs
2 cups Cream
1/2 cup Milk
2 tblspns Rosemary finely chopped
Salt & Pepper
2 tblspns Olive Oil
3 sheets Frozen Puff Pastry

Pre-heat oven to 180C. Lightly spray pan you are using for quiche with oil, line with the Puff Pastry sheets. Roast Potato slices in a little olive oil until they are lightly browned on both sides. Fry leek and bacon in shallow pan with olive oil until leek is soft, spread evenly over puff pastry. Crumble the Fetta Cheese evenly over the leeks and bacon, arrange the roasted Potato slices evenly over the cheese. Spread the Tomato halves over the potatoes and sprinkle the Rosemary evenly over them.

Mix eggs, cream, milk and salt and pepper in a large bowl until thoroughly combined (I use Garlic Salt because it tastes better). Pour mixture over quiche layers, bake in pre-heated oven for 45 minutes or until golden brown.

Serves 6

Omit Bacon for a Vegetarian version

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