How To Make Vatican’S Cheese Quiche

• Pie Crust
• 1 cup all-purpose flour
• 2 teaspoons dried Italian herbs
• 1/2 teaspoon sea salt
• 6 tablespoons cold butter, diced
• 6 tablespoons cold water
• Filling
• 1 1/4 cups whole milk
• 3 eggs
• 1 cup Fontina cheese, grated (can be substituted with Gouda, Gruyere or Provolone)
• 2 tablespoons sun-dried tomatoes, thinly sliced
• 1 tablespoon capers
• 1/3 cup Gorgonzola crumbs
• seas salt and freshly ground black pepper to taste

1. Preheat the oven to 425 degrees Fahrenheit.
2. Mix the flour, herbs, and salt in a bowl. Blend the butter with a pastry cutter into the flour, creating a coarse, crumb-like consistency.
3. Add the water, working quickly to bring the mixture to thick, pliable dough without over-kneading. If the dough is too dry add more water, half a teaspoon at a time.
4. Roll the dough onto wax paper and cover with another sheet of wax paper. Refrigerate to rest for 20 minutes.
5. While dough is resting mix the milk, eggs, and grated Fontina cheese. Add the sun-dried tomatoes and capers to the egg and milk mixture. Stir well. Season with salt and pepper to taste.
6. Place the dough on the bottom of a 9-inch round quiche or pie plate. Add the filling, and crumble Gorgonzola on top. Place in the oven on lowest rack. Bake about 10 minutes, then reduce temperature to 300 degrees Fahrenheit and continue baking for an additional 15 minutes.

pie crust, flour, italian herbs, salt, cold butter, cold water, filling, milk, eggs, fontina cheese, tomatoes, capers, gorgonzola crumbs, salt

Taken from food52.com/recipes/67270-how-to-make-vatican-s-cheese-quiche (may not work)