Feta, Prosciutto & Tomato Quiche - cooking recipe

Ingredients

7 ounces cherry tomatoes, halved
7 ounces yellow cherry tomatoes, halved
1 sheet shortcrust pastry, frozen, just thawed, ready-rolled (29 x 29cm)
1/2 cup heavy cream
1/2 cup milk
4 eggs, lightly beaten
1/4 cup fresh chives, chopped
2 tablespoons fresh basil, chopped
4 ounces feta, broken into large pieces
7 ounces prosciutto, slices halved lengthways
fresh basil leaf, to serve
mixed salad green, to serve

Preparation

Preheat oven to 400\u00b0F Line a baking tray with non-stick baking paper.
Arrange the tomatoes, cut-side up, on the tray and lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until tomatoes soften slightly.
Meanwhile, line a 3.5cm deep, 22.5cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 10 minutes to rest.
Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice.
Bake for a further 10 minutes or until crisp. Remove from the oven and reduce oven temperature to 350\u00b0F
Whisk together the cream, milk, egg, chives and basil in a large jug. Sprinkle the feta over the base of the pastry case. Pour over the egg mixture. Bake for 30 minutes or until the quiche is just set.
Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until the prosciutto is crisp.
Top with basil leaves. Cut into slices and serve with salad leaves.