Sun-Drenched Quiche Recipe

Name: Sun-Drenched Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 cup flour, all-purpose; 1/2 teaspoon salt; 2 tablespoons butter or margarine; 3 tablespoons vegetable shortening; 3 tablespoons water ice cold; 3 tablespoons scallions, spring or green onions sliced; 1 tablespoon olive oil; 2 cups mozzarella cheese shredded; 1/2 cup basil fresh; 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated; 3 tablespoons sundried tomatoes chopped; 4 large eggs; 1 pint light cream (half&half); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 dash red pepper flakes; 1 dash nutmeg

Servings: persons

1 cup flour, all-purpose
1/2 teaspoon salt
2 tablespoons butter or margarine
3 tablespoons vegetable shortening
3 tablespoons water ice cold
3 tablespoons scallions, spring or green onions sliced
1 tablespoon olive oil
2 cups mozzarella cheese shredded
1/2 cup basil fresh
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
3 tablespoons sundried tomatoes chopped
4 large eggs
1 pint light cream (half&half)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash red pepper flakes
1 dash nutmeg

1
For pastry:
2
In a large mixing bowl stir together flour and the 1/2 teaspoon salt.
3
Cut in shortening and butter or margarine until mixture resembles coarse crumbs.
4
Sprinkle on water, 1 tablespoon at a time, tossing with a fork until pastyr is moist enough to hold together.
5
Shape dough into a ball, then flatten into a disk.
6
Wrap in palstic wrap and refrigerate for 1 hour.
7
Roll pastry between 2 sheets of waxed paper into an 11 inch circle.
8
Ease pastry into a 9-inch pie plate; trim and flute edge.
9
In a small skillet cook green onion in hot oil over medium heat about 1 mintue.
10
Spread in bottom of prepared crust.
11
Sprinkle mozzarella cheese, basil, parmesan cheese, and sun-dried tomatoes into crust.
12
In a mixing bowl, whisk together the eggs, half and half, or ligth cream, salt, pepper, red pepper, and nutmeg.
13
Pour egg mixture evenly into crust.
14
Bake in a 425F (220C).
15
oven for 15 mintues.
16
Reduce oven temperature to 375F (190C).
17
and bakd about 25 minutes more or until filling is just set in center.
18
Let stand for 5 to 10 minutes before cutting into wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1/2 teaspoon salt, 2 tablespoons butter or margarine, 3 tablespoons vegetable shortening, and more.

Yes, Sun-Drenched Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Drenched Quiche

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