Sun-Dried Tomato Quiche and a Few Fall Favorites!
I could not be more basic. Truly, we had one evening of *slightly* chilly weather, and I am suddenly dreaming of fall. Give me tissue turtlenecks and riding boots if it means we can rid ourselves of summer heat. To celebrate the change of seasons, I have two goodies to share with you today. First, a fall shopping guide, full of a few new favorites and things I’m eyeing. Secondly, a sun-dried tomato quiche recipe from my book, Her Daily Bread. Let’s get after it!
- Organic Pima Robe Cozy up in cooler temps with these ultra-soft robes from Lake.
- Le Creuset Stock Pot It’s chili season! Snag this stunning pot for all your soups!
- Tanning Water Keep the summer glow all year long with my FAVE new facial mist.
- Le Labo Home Fragrance This cult-favorite scent smells rich and cozy.
- Champagne Bucket with Stand Celebrate the fall with a little bubbly and the prettiest bucket with stand!
- Ilia Serum Protect your skin throughout the fall with this lightweight serum.
- Wide Leg Denim Wide leg is where it’s at, and these jeans from Zara are a great price too!
- Her Daily Bread My first book! It contains tons of my favorite fall recipes and daily encouragement to go with it.
- Woven Fanny Pack Perfect for fall travels and tailgating!
- Botanical Bird Plates I think these autumnal bird plates and classic and charming!
- Cordless Lamps Light up your fall gatherings with these luxe cordless touch lamps with adjustable lighting!
- Suede Western Boots I’m told western is in- these boots from Madewell are the perfect tone for fall!
Sun-Dried Tomato Quiche
This recipe for sun-dried tomato quiche is from my first book, Her Daily Bread. (If you haven’t checked it out already, please do!) The recipe was inspired by my sister. A number of years ago, she asked a waiter what the “kweesh” of the day was. Even though she was maybe 12 at the time, I have not let her live it down since. Sorry, Cheney.
I adore the flavors of this sun-dried tomato quiche, so much so, that I made it for a brunch last weekend! I think it makes the perfect vegetarian option for any breakfast or brunch, but it’s rich enough to enjoy whenever. Flavored with feta, parmesan, and Italian herbs, this quiche is perfect anytime of the year, truly.
Making the Quiche
To make this quiche, we start with the crust. Here, I use my favorite pie crust. You can read all about my best tips on making homemade pie doughs here! Once par-baked, the remaining ingredients come together in a single bowl. Half and half, whole eggs, and herbs pour over the cheese and diced tomatoes. After a good bake, the slices are ready for enjoying.
What to Serve with Quiche
I like the serve quiche slices warm with a mixed green salad. This one tastes terrific with a sweet balsamic vinegar and olive oil dressing. Quiche also makes a great accompaniment to soup or a stand-alone dish to serve with various brunch options. The best thing about quiche is that it’s flexible on temperature. Served hot or every just room temperature, it tastes good either way.
Give the sun-dried tomato quiche a try and let me know what you think! Happy baking and happy shopping!
If you like this sun-dried tomato quiche you should try:
Roasted Summer Vegetable Quiche
Kale, Swiss, and Sausage Quiche
Sausage Kale Pinwheels
Sun-Dried Tomato Quiche and a Few Fall Favorites!
This sun-dried tomato quiche is flavored with feta and parmesan cheese, Italian herbs, and a buttery pie crust!
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 9 servings
- Category: Brunch
For the pie dough:
- 1–3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 5 tablespoons chilled solid vegetable shortening, cut into pieces
- 6 tablespoons chilled unsalted butter, cut into pieces
- Approximately 5 tablespoons ice cold water
- 1 large egg
For the quiche:
- 1 tablespoon butter
- ½ cup chopped yellow onion (about ½ of one medium onion)
- 2 cloves of garlic, minced
- 2 cups (480 gm) half and half
- 3 large eggs
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- ¼ cup crumbled feta cheese
To make the pie dough:
- Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed with pea-sized clumps throughout. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
To prep the quiche:
- Preheat the oven to 375 degrees. Use a floured rolling pin to roll the dough out onto a floured work surface into a round of dough about an inch and a half wider on all sides than a shallow 9” tart dish. Roll the dough back onto the rolling pin and the transfer it to the dish, unrolling as you go. Gently work the dough into the edges of the dish and trim off any excess dough, leaving about an inch of excess hanging on all sides. Fold the dough under itself and gently crimp the edges into the dish, allowing the top of the dough to extend about ¾-1” above the lip of the dish. This will help keep your crust tall even after baking. If your dough has gotten soft or warm while rolling it out, place it in the freezer for 5-10 minutes to chill up again.
- When ready to bake, prepare your egg wash by whisking the remaining egg from the pie dough with a teaspoon of water. Place a crinkled sheet of parchment paper into the bottom of the crust and fill it with pie weights or uncooked dry beans. Bake in the preheated oven about 10 minutes, then remove the paper and weights, brush the entire crust with a thin layer of the egg wash, and bake for an additional 15 minutes, or until the bottom of the crust doesn’t look too wet and soggy. While the crust is baking, begin to assemble your filling.
- In a small fry pan, heat the butter until melted and then cook the onion over medium heat, stirring regularly, until softened and translucent. Add the garlic and cook for an additional minute. Remove from heat and set aside.
- Whisk together the half and half, eggs, parmesan, Italian seasoning, basil, salt and pepper. When the crust is finished baking, spread the cooked onion mixture on top of the crust and evenly spread out the sundried tomatoes and feta. Carefully pour the egg mixture into the dish, being careful to not overflow the tart. Bake in the preheated oven for about 35 minutes or until the top is golden and the center is no longer jiggly. Serve warm or reheat individual slices in the toaster oven!