VINE TOMATO QUICHE

- METHOD -

Start off by preheatting the oven to 180 ˚C and prepare a round baking tin.
Then roll out pastry on a floured surface and into the baking tin. Poke with a fork all over the surface. Cover with baking paper and pour over baking
beans and blind bake for 5-7 minutes.

Meanwhile, in a pan on medium heat, sauté onion and garlic in oil until translucent. Then stir in the Cape Herb & Spice Greek Lemon & Herb and Peri Peri Chilli Spice and stir for about 2 minutes. Next, remove it from heat and set aside.

Now, take out the pastry crust from the oven. Remove the baking paper and beans. Spoon in the onion mixture onto the crust.
Mix the eggs and cream together and pour onto the onion mixture. Top with the vine tomatoes and crumble the feta ontop. Adjust the seasoning.
Lastly, bake this in the oven for 15-20 minutes until the egg custard is set.

Serve warm and enjoy.

Recipe concept & photography by Tebo and Lebo Ndala from Withlovefromthetwins

" We love cooking, we absolutely love what we do. Our passion grows with every experience we have. We currently work in the food and media industry, preparing to be the best food editors and food stylists in the world!!! We are not just chefs, we are creators and artists".

http://www.withlovefromthetwins.com/