Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips


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

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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