I absolutely love sun-dried tomatoes, which is what inspired me to write this recipe. I often add sun-dried tomatoes to a lot of dishes like meatball sauce and Shakshuka.
I decided to pair the tomatoes with steamed broccoli but you can do any pairing that your heart desires.
For the dough (amount for two crusts)
14 tbsp cold cubed butter
2 cups all purpose flour
1 tbsp mayonnaise
1 tsp baking powder
Pinch of salt
For the filling
2 cups steamed broccoli
1/2 medeum onion sliced into thin slivers
1 minced garlic clove
1/2 cup chopped and drained sun dried tomatoes
1 cup whole milk
1/2 cup feta cheese
Salt and pepper to taste
1. Cut the cold cubed butter (using a pastry blender or fork) into the flour until you get a crumbly texture.
Add salt and keep cutting. Add Baking powder and mix well.
2. Add eggs one by one and mix well. Wrap the dough with plastic
wrap and leave it to rest in the refrigerator for an hour.
3. Meanwhile make the filling. Saute the onion slivers until they become
transparent, then add the steamed broccoli and saute together for a bit.
4. In a medium size bowl beat eggs with the milk and add all the
ingredients including onion and broccoli. Gently mix well.
5. Roll the dough on floured surface to about 1/4″ thick and lay on oiled 9″ round pan.
Mold it onto the pan and cut off the excess dough. I could skip the decorating
step since the dough did not hold the design after baking.
Puncture the bottom with fork and bake for about 8 minutes at 350 F.
6. Add the filling onto the pre-baked crust and return to the oven (at 350 F)
to bake until the middle of the quiche is a little soft.
7. Carefully release the sides of the quiche with a knife, turn it upside down onto
a plate and then place on a cooling rack (top side up) for 10 mins and serve.