Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips

Ingredients

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

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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