Olive and Sun-Dried Tomato Quiche

Olive and Sun-Dried Tomato Quiche
Photo by Scott Phillips

Ingredients

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

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