Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips


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

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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