Super delicious! Can be made as an appetizer in a little mini-muffin pan. This is also really flexible, so you can substitute pretty much anything for the sun-dried tomatoes and feta that you have on hand, like olives and diced seitan.
Sun-dried Tomato and Feta Cake
4 oz. (12.5 cl) milk
3 oz. (10 cl) olive oil
150 g. flour
100 g shredded Gruyère
salt and pepper to taste
10 sun-dried tomatoes, soaked in oil (diced)
100 g. feta (crumbled)
1. Pre-heat oven to 350 F (180 C).
2. Whisk the milk, olive oil, and eggs, then whisk in the flour, salt, and pepper.
3. Stir in the sun-dried tomatoes and feta.
4. Pour into a pie pan (or other oven-safe dish) and cook for 40 minutes.