Cherry Tomato Quiche
This recipe is suitable for 2 small (15 cm) tart pans.
2 sheets of phyllo pastry (filo dough)
1 tray of cherry tomatoes, halved
A handful of black olives, sliced
1/2 can cream cheese
1 whole egg
2 egg whites
Pepper and salt
30 g grated mozzarella cheese
Lay the phyllo pastry in several pieces in the bottom of the 15 cm tart pans.
Place the tomatoes and olives in the bottom, then mix the cream cheese, pepper, and eggs together.
Pour the egg mixture over the top and sprinkle a little cheese over everything.
Bake at 200 °C for 30 minutes or until the egg mixture is cooked through.
This dish is delicious both hot or cold and is great served with a fresh salad.