Sun-Drenched Quiche
Submitted by valrej
Sun-dried tomato quiche with mozzarella, Parmesan, fresh basil, and a flaky homemade crust. This rich, custardy brunch centerpiece serves 4 to 6 and comes together in about an hour.
YIELD
4 - 6 ServingsPREP
30 minCOOK
40 minREADY
1 hrsIf brunch had a crown jewel, this would be it.
A buttery, flaky homemade crust cradles a silky custard loaded with melty mozzarella, sharp Parmesan, sun-dried tomatoes, and enough fresh basil to make the whole kitchen smell like a Mediterranean morning. The sun-dried tomatoes bring a concentrated sweetness that regular tomatoes just can’t match.
This is the kind of quiche you bring to a brunch potluck when you want everyone asking for the recipe. Serve it warm or at room temperature with a simple green salad on the side.
Chef Tips
- Chill your pastry dough for a full hour. Rushing it means a tough, shrinking crust.
- Blot your sun-dried tomatoes with a paper towel if they’re oil-packed so they don’t make the custard greasy.
- Let the quiche rest 5 to 10 minutes after baking. Cutting too early means runny slices.
- A dash of nutmeg sounds odd in a savory dish, but it rounds out the egg custard beautifully.
Ingredients
Directions
For pastry:
In a large mixing bowl stir together flour and the ½ teaspoon salt.
Cut in shortening and butter or margarine until mixture resembles coarse crumbs.
Sprinkle on water, 1 tablespoon at a time, tossing with a fork until pastyr is moist enough to hold together.
Shape dough into a ball, then flatten into a disk.
Wrap in palstic wrap and refrigerate for 1 hour.
Roll pastry between 2 sheets of waxed paper into an 11 inch circle. Ease pastry into a 9-inch pie plate; trim and flute edge.
In a small skillet cook green onion in hot oil over medium heat about 1 mintue. Spread in bottom of prepared crust.
Sprinkle mozzarella cheese, basil, parmesan cheese, and sun-dried tomatoes into crust.
In a mixing bowl, whisk together the eggs, half and half, or ligth cream, salt, pepper, red pepper, and nutmeg.
Pour egg mixture evenly into crust.
Bake in a 425℉ (220℃). oven for 15 mintues.
Reduce oven temperature to 375℉ (190℃). and bakd about 25 minutes more or until filling is just set in center.
Let stand for 5 to 10 minutes before cutting into wedges.
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