Sun-Dried Tomato And Olive Quiche - cooking recipe

Ingredients

2 sheets shortcrust pastry
2 cups cream
4 eggs
fresh cracked black pepper
1/2 cup sliced black olives
3/4 cup sun-dried tomato, roughly chopped
1 cup cheese

Preparation

preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.
Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.
Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.
Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.
You can also cook this in the microwave, haven't tried it personally but it can be done!