Tomato & fontina quiche

Yield: 4 Servings

Measure Ingredient
-Robbie Shelton
9" Pie Shell; unbaked
½ cup Sun-Dried Tomatoes; marinated in oil
1 cup Italian Fontina Cheese; grated
⅓ cup Scallions; thinly sliced
1¼ cup Half-and-Half
2 larges Eggs
White Pepper; to taste

Prick the bottom of the pie shell with a fork. Chill for 30 minutes or freeze for 15 minutes.

Preheat the oven to 425F. Line the pie shell with waxed paper and fill with pie weights or beans. Bake for 10 minutes, remove the paper and weights, and continue to bake for another 5 to 6 minutes, or until golden. Reduce the oven temperature to 375F and cook the pie shell while you prepare the filling.

In a bowl, toss together the tomatoes, cheese, and scallions.

Sprinkle the mixture evenly in the pie shell. In a bowl, whisk together the half- and-half, eggs, and pepper. Pour into the shell and bake for 30 to 35 minutes, or until a knife inserted ½ inch from the edge comes out clean. The custard in the center of the quiche won't be fully set, but it will continue to cook after being removed from the oven. Let stand for about 20 minutes. Serve warm.

Although other cheeses, especially Swiss, work well with this recipe, it is really worth the effort to seek out a high-quality fontina cheese. The nutty, sweet flavor of fontina and it's terrific texture when melted are a wonderful complement to the salty, chewy tomatoes.

This recipe is from _SUN-DRIED TOMATOES!_ by Andrea Chesman.

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