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Title: Sonoma Dried Tomato Quiche
Categories: Quiche
Yield: 6 Servings
| 1 | 9" pie crust | |
| 1 1/2 | tb | Oil reserved from tomatoes |
| 1 | md | Onion -- chopped |
| 20 | Milliliters | |
| 1 | cn | Mild green chiles -- diced |
| 1 | Fresh or canned jalapeno -- | |
| Seed, mince, or 2 | ||
| 3 | tb | Cilantro -- chopped or 4 |
| 3 | Eggs | |
| 1 | c | Half-and-half or whole milk |
| 1 | ts | Salt |
| 3/4 | c | Oil-pk tomatoes; drain -- |
| Quarter | ||
| 1 | c | Sharp cheddar -- shredded |
| Garlic -- minced |
Preheat oven to 450~. Crimp edges; prick bottom and sides with fork. Bake for 10 to 12 minutes until lightly browned. Cool on rack. Reduce oven temperature to 375~. Heat reserved oil in non-stick skillet. Add onion and garlic; saute over medium heat for about 5 minutes until onion is limp. Add chiles and jalapenos; cook and stir for 3 minutes. Mix in cilantro; set aside. In bowl, whisk eggs; whisk in milk and salt. Evenly distribute tomatoes on bottom of pie shell. Top with onion mixture and cheese. Pour egg mixture over it. Bake until set,, 30 to 40 minutes. Let stand for 15 minutes. Cut into wedges to serve.)
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