Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips


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

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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