Gluten Free Sundried Tomato & Cheddar Savoury Quiche
Ingredients
- 24 Ready Bake 105mm Gluten Free Rectangle Fluted Savoury Shells (GFRQ105F)
- 600ml pouring cream (please note - thickened cream contains gluten)
- 200ml fresh eggs (approximately 4 large eggs)
- 350g sundried tomatoes
- 350g grated cheddar cheese
- ½ tsp salt
- ¼ tsp pepper
Method
- Preheat your oven to 150-170°C.
- Place the Gluten Free Rectangle Fluted Savoury Shells on a baking tray to thaw to room temperature - approximately 30 minutes.
- Crack your eggs into a plastic or metal jug (approximately 4 large eggs) making up 200ml in volume. Add the pouring cream, salt and pepper and blend until ingredients are combined.
- Drain any excess oil off the sundried tomatoes and place on paper towel to remove all the oil. Roughly chop the sundried tomatoes into smaller pieces.
- Mix the grated cheddar cheese with chopped sundried tomatoes and add evenly into the thawed Gluten Free Rectangle Fluted Savoury Shells.
- Pour the egg and cream mix evenly into the shells over the cheddar cheese and sundried tomatoes.
- Bake in pre-heated 150-170°C oven for approximately 18-20 minutes.
*Please note the above oven temperatures and baking times are a guide only.
