I am, it appears, the Queen of Quiche. Unlike most Queenships, this is an unpaid position and entails a seemingly endless amount of kitchen scullery. I’m not sure how I went so wrong… Once you get the hang of it, quiches are frightfully easy to make and only take a few minutes to pull together. Thankfully my offspring, assorted neighbors and shoestring relatives seem not to mind eating quiche (LET THEM EAT QUICHE – I always say). It’s a good vegetarian meal to add to your rotation if you’re largely carnivorous, or just a good vegetarian meal if you’re a vegetarian. If you’re addicted to Trader Joe’s (just say yes, you know you are) all of the ingredients can be found there, you don’t even have to look very hard.
Tomato Feta Quiche w/Sundried Tomatoes & Basil (serves 6)
- 2 teaspoons olive oil
- ½ cup red onion, finely diced
- 1 shallot, finely diced
- 3 eggs, lightly beaten
- ½ cup sour cream
- ½ cup half & half
- 1 tablespoon fresh basil, finely chopped (or ½ tsp dried basil)
- 2 tablespoons sundried tomatoes packed in oil, finely diced
- 1 cup cherry tomatoes, cut in half
- 1 cup feta cheese, cut into small cubes or crumbled
- ½ cup Quatro Fromaggio Shredded Cheese Blend (Parmesan, Asiago, Fontina and Provolone – or any combination of the four)
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 prepared uncooked piecrust (defrost the crust according to package instructions)
Preheat oven to 350 degrees.
Heat olive oil in a small skillet over medium heat. Add the red onion and shallot and sauté until both are quite soft, 12 minutes. Take the onion/shallot mixture off the burner and allow it to cool slightly.
In a mixing bowl mix together the eggs, sour cream, half & half and the spices. Add the fresh or dried basil and the sundried tomatoes. Make sure your shallot/onion mixture is cool to the touch, once it is – add it to the egg mixture as well.
Put the defrosted piecrust into your pie pan. Press the crust into the pan. I find that frozen crusts when they defrost often break apart when you try to put them in the pan. Gently press the broken pieces together to form a complete crust. Don’t fret about the breakage, no one will notice or care once they taste your fabulous creation. Reduce the oven temp to 325 and put the piecrust into the oven for 12 minutes. The crust should just start to bubble, but not brown. Remove. If you don’t precook the crust it will be soggy, particularly a wet quiche like this one. My youngest son in particular despises soggy quiche and has been known to reprimand me if I don’t get my quiche bottoms nicely crisp. No joke. He’s quite the gourmand.
Gently mix the chopped tomatoes and feta into the egg/sour cream mixture. Pour into the lightly baked piecrust. Sprinkle the grated cheese over the top. Return the quiche to the oven and bake at 325 degrees until the quiche is set. This should take 45-55 minutes, depending on your oven. I often have to place a piece of foil loosely over the top of my quiches to keep the crust from browning before the inside of the quiche is done. Maybe that’s just me and yours will work out fine. If you see the crust getting too brown – you know what to do. I am not clairvoyant and I have to stick a knife into my quiche to test if it is cooked through. If you can tell whether a quiche is done without taking this step, bully for you. The rest of us will have to live with quiches that have small stab marks in the center. Serve warm, or cool to room temperature, refrigerate, and serve the next day at room temp.