QUICHE WITH SUN DRIED TOMATO

QUICHE WITH SUN DRIED TOMATO image

Yield 3 - 4 svgs (light dinner), 6-8 slices for a brunch

Number Of Ingredients 10

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

Steps:

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.