The concentrated flavor of sun-dried tomatoes balances the mild creaminess of fresh mozzarella cheese.
Set out pie crust to thaw for 10 to 20 minutes.
Meanwhile, press sun-dried tomatoes between paper towels to absorb the oil.
Photo: Photo by: Carolyn A. Hodges, R.D.
Spread the sun-dried tomatoes and mozzarella in the bottom of the crust.
Whisk eggs, milk, salt and pepper together in a medium bowl.
Pour the mixture over the sun-dried tomatoes and cheese in the crust.
Set the quiche on a baking sheet and bake until the center is set, 35 to 40 minutes.
Let stand for 10 minutes before slicing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
