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Red Bell Pepper, Olive and Sun-Dried Tomato Quiche Recipe

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This recipe for Red Bell Pepper, Olive and Sun-Dried Tomato Quiche, by , is from The Faunce Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Faunce

Category:
Category:

Ingredients:  
Ingredients:  
1 c. boiling water
c. sun-dried tomatoes (not in oil)
3 large eggs
2 c. grated fontina cheese (8 oz)
1 c. grated provolone cheese (4 oz)
c. sliced pitted black olives
1 large red bell pepper, seeded and cut into 1" long pieces (1 cup)
2 tsp chopped fresh basil
salt and pepper
1 unbaked 10" pie shell

Directions:
Directions:
Pour boiling water over tomatoes and let them soak for 10-15 minutes. Drain well and chop coarsely. Preheat oven 375.

Beat the eggs with the sour cream in a mixing bowl. Stir in the cheeses, sun-dried tomatoes, olives, red pepper, basil, and salt & pepper.

Pour the filling into the pie shell and smooth the top.

Bake for 35-40 minutes, until puffy and golden.

Let sit 5-10 minutes before slicing.

Personal Notes:
Personal Notes:
A favorite dish of Aunt Rachel and a yummy addition to the annual Faunce Christmas brunch.

 

 

 

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