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


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