Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips


  • 1 tsp. chopped fresh rosemary
  • ¼ pitted, slivered black olives
  • ½ tsp. kosher salt
  • 1 cup whole milk
  • ¼ tsp. freshly grated nutmeg
  • 1 large egg yolk
  • 2 Tbs. cold whole or 2% milk
  • + 8 more ingredients
    • Kosher salt and freshly ground black pepper
    • ¼ cup drained and chopped oil-packed sun-dried tomatoes
    • 8 large egg yolks
    • 2 tsp. granulated sugar
    • 4-½ oz. (1 cup) unbleached all-purpose flour
    • 1 cup heavy cream
    • 4-½ oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
    • 1 cup crumbled feta

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves t...

View full recipe at Fine Cooking


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