A Perfect Pantry

Ingredients

• 2 sheets puff pastry thawed
• 250 grams ricotta
• 1 teaspoon lemon zest
• 2 59g eggs lightly whisked
• 1/2 cup parmesan cheese grated
• 2 large tomatoes diced
• 1/2 cup shallots sliced
• 1/2 cup mozzarella cheese grated
• 6 sprigs thyme shredded

Directions

1. Preheat a fan forced oven to 180°C.
2. Line a quiche tray with the puff pastry sheets, overlapping the pastry sheets. Line the puff pastry with baking paper and top with rice. Place into the oven for 20 minutes. Remove the rice and press the pastry down firmly.
3. In a bowl, mix the remaining ingredients together until combined. Pour into the puff pastry base and place back into the oven for 40 minutes. Allow to cool.
4. Serve quiche with a garden salad or steamed seasonal vegetables.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hot Top Mini-Oven