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Sun-Dried Tomato Quiche

Yield
Serves 6-8
Active Time
15 minutes
Cook Time
50-55 minutes
Total Time
1 hour 20 minutes
This Mediterranean-style quiche is perfect for breakfast and brunch. Serve alongside a fresh green salad or roasted potatoes.

Ingredients

  • 1 store-bought pie dough disk
  • 5 eggs
  • ½ cup heavy cream
  • 1 cup Athenos Crumbled Traditional Feta Cheese
  • 2 tbsp chopped sun dried tomatoes
  • ½ tsp kosher salt
  • Cracked black pepper
  • Arugula, for topping

Method

  1. Blind Bake the pie shell: Preheat the oven to 375 F. Unroll your pre-made (or homemade) pie dough disk into a 9-inch pie or tart pan. Trim or flute the edges of the pie dough so they don’t overhang. With a fork, prick the bottom of the pie dough all over to ventilate. Place a piece of parchment paper over the pie dough and add 1 cup of dried beans or raw rice on top. Bake for 20 minutes, or until the dough is slightly golden. Remove from the oven and cool.
  2. In a medium bowl, whisk eggs, heavy cream, feta cheese, sun-dried tomatoes, kosher salt and cracked black pepper together until smooth.
  3. Assemble the quiche: Pour in the egg mixture and spread into one even layer.
  4. Bake for 30-35 minutes, or until the center is set and no longer jiggles.
  5. Let the quiche cool for 10-15 minutes. Serve warm or at room temperature, with fresh greens for topping.
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