Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network