This is very nice using feta however I use grated cheddar nowadays. Quantities are not important here, I just throw in amounts haphazardly really.
The pesto I used in this was a parsley and sunflower one I had made and frozen. The sundried tomatoes are homemade also.
I broke my one and only quiche dish several weeks ago and haven’t replaced it, so the dish I used is not one I would normally.
2 sheets pre-rolled pastry
1 bunch silverbeet leaves
Sundried tomatoes, to taste, chopped finely
1/4 – 1/3 cup pesto
1/3 cup milk or cream
75 – 100 g cheese, grated (or crumbled feta)
1 tsp salt, pepper
Preheat oven to 375 deg F. Line a greased quiche dish with the pastry. Layer silverbeet leaves in, sprinkling each layer with small dolops of pesto, grated cheese and sundried tomato. Finish with a layer of cheese etc. Beat together eggs with milk and add seasonings.
Bake in oven till golden on top, pastry is cooked and filling in middle has set (using a skewer or knife to test) around 30 minutes.