Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips


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