Sun Dried Tomato Quiche Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
• In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
• Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.

Steps:

• Preheat oven to 350°F.
• Butter a pie pan.
• Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
• For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
• Whisk together eggs, cream, Italian seasoning, salt and pepper.
• Pour egg mixture over ingredients in pie pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
• Let stand for a few minutes, then slice and serve.

Steps:

• Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
• Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
• Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
• Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
• Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.