Ingredients Jump to Instructions ↓

  1. 1 recipe Basic Pastry Crust Dough II , shaped into 3/4-inch-thich round, chilled For Filling:

  2. 2 tablespoons (1/4 stick) unsalted butter

  3. 1 cup finely chopped onion

  4. 1/2 cup heavy cream

  5. 2 large eggs

  6. 1 tablespoon milk

  7. 2 teaspoons chopped fresh basil

  8. 1/4 teaspoon salt Pinch of ground black pepper

  9. 1/2 cup diced drained oil-packed sun-dried tomatoes

  10. 3 ounces soft fresh goat cheese (such as Montrachet), crumbled

Instructions Jump to Ingredients ↑

  1. FOR CRUST: Position rack in center of oven and preheat to 400 degrees F. Divide dough into 6 equal pieces. Press 1 dough piece evenly onto bottom and up sides of 4-inch-diameter tart pan with removable bottom, forming high-standing edges. Repeat with remaining 5 dough pieces. Pierce crusts all over with fork. Freeze 30 minutes. Line crusts with foil; fill with pie weights. Place tart pans on baking sheet and bake crusts until sides begin to set, about 20 minutes. Remove foil and pie weights. Bake crusts until cooked through and pale golden, piercing with fork if crusts bubble, about 8 minutes longer. Cool crust completely in pans on cooling rack. Reduce oven temperature to 375 degrees F. FOR FILLING: Melt butter in medium skillet over medium-low heat. Add onion and saute until pale golden, about 12 minutes. Whisk cream, eggs, milk, basil, salt and pepper in large bowl to blend. Place crusts in tart pans on heavy large baking sheet. Spoon onion into each crust, dividing equally. Divide sun-dried tomatoes and crumbled goat cheese equally among crusts. Ladle enough custard into each to nearly reach top of crusts. Bake until golden brown and puffed, about 30 minutes. Cool on rack 20 minutes. Transfer quiches to plates and serve warm. Recipe created exclusively for by Ken Haedrich.


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