Quiche With Sun Dried Tomato
- Proper Quiche Dish
- One pastry shell
- 4 egg yolks
- 1 c. heavy cream (or lighter if desired)
- 1 T. olive oil
- 1/2 medium red onion, sliced
- 1 head garlic, minced
- 140 grams (about 6 - 8) oil packed, sun-dried tomatos, sliced
- 1 cup shredded gruyere cheese
- pinch salt, cayenne, nutmeg, Herbes de Provence, to taste
- Preheat oven to 375 degrees. Line quiche dish with pastry shell, leaving edges till later. Make custard: mix egg yolks, and cream with whisk, set aside. In small skillet set on medium/high heat, saute onion in olive oil till almost done, add minced garlic and saute until garlic and onions are golden. Transfer to quiche pastry, add sliced sun-dried tomatos and spices. Add shredded cheese, distributing evenly. Add spices and pour custard mixture over all. Carefully fold edges of pastry over itself and pinch edges.
- Bake at 375, 35-45 minutes till top is golden.
proper, pastry shell, egg yolks, heavy cream, olive oil, red onion, garlic, oil, gruyere cheese, salt
Taken from www.epicurious.com/recipes/member/views/quiche-with-sun-dried-tomato-1202474 (may not work)