Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, dried tomatoes and cheddar cheese quiche. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Dried Tomatoes and Cheddar Cheese Quiche is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Dried Tomatoes and Cheddar Cheese Quiche is something which I’ve loved my whole life.

Make an easy and delicious goat cheese spinach & sun-dried tomato quiche for breakfast or brunch using fresh spinach and flavor-packed ingredients! If using fresh, cook it down with a little olive oil and garlic before using. We also have sun-dried tomatoes and we'll load that filling up with goat cheese.

To get started with this recipe, we have to first prepare a few components. You can cook dried tomatoes and cheddar cheese quiche using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Dried Tomatoes and Cheddar Cheese Quiche:

1. Take Pie crust (for a 15 cm and a 9 cm pie or for a 18 cm pie)
2. Take 10 grams Almond flour
3. Get 115 grams Cake flour
4. Get 62 grams Shortening
5. Get 1 pinch Salt
6. Make ready 25 grams Egg
7. Make ready 20 grams Water
8. Get Egg Mixture
9. Prepare 70 grams Double cream
10. Get 2 Eggs (large)
11. Take 1 dash each Salt and pepper
12. Get 1 dash Spices of your choice
13. Make ready For the filling:
14. Take 1/2 Onion (sliced)
15. Get 2 rashers Bacon (cut in half)
16. Get 4 Dried tomatoes
17. Prepare 50 grams Cheddar cheese
18. Get 1 dash Parsley

Thanks to the intense concentration of the sun-dried tomatoes and the wonderfully salty olives, "The Greek" is chock full of flavor. Be the first to review this recipe. Overlap slices around outer edge of pie to form a wreath. Sprinkle with salt, pepper, and parmesan cheese.

Instructions to make Dried Tomatoes and Cheddar Cheese Quiche:

1. Blend the chilled cake flour and shortening in a food processor. Feel the mixture with your hand, and blend until there is no shortening lump and it has become fine dry crumbs.
2. Add the egg and water, and blend in the food processor until the mixture come together into 1 or 2 big lumps. Don't over-knead it.
3. Put the dough into a plastic bag, and roll it out to an even thickness, and into a circle that suits your pie dish. Transfer to the fridge to let it harden.
4. When the crust hardens, line the pie dish with it, and cut off the excess dough on the edges using scissors, and shape the edges nicely. Make a small pie with the offcuts of the dough.
5. Blind-bake the pie crust for 10 minutes at 200℃. If you place some nuts on the crust as baking stones to prevent the crust from puffing up, you can roast the nuts at the same time, so you will be killing two birds with one stone.
6. Blind-bake the crust until it's light brown. Combine the egg mixture ingredients, and season with salt, pepper and spices rather generously.
7. Saute the onion, bacon, and rehydrated dried tomatoes, and season with salt and pepper. Put them in the crust, add a little egg mixture, and bake for 15 minutes at 180℃.
8. Pour in the rest of the egg mixture, add the cheese on top, and bake for a further 25 minutes at 180℃. Sprinkle with chopped parsley, and bake for a little to finish.

Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Every bite is a taste of summer. Whisk in the dried herbs de Provence, the fresh sliced basil leaves, chopped parsley, salt, and pepper. Stir in the grated Parmesan cheese and the grated. We know you likely have too many garden veggies kicking around.

So that’s going to wrap this up with this special food dried tomatoes and cheddar cheese quiche recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!