Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips

Ingredients

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

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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