Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network