Recipe Library
Sun-Dried Tomato & Fresh Mozzarella Quiche
Creamy eggs and milk bake into a silky custard around tangy sun-dried tomatoes and soft pockets of fresh mozzarella, all nestled in a flaky crust for a rich, savory slice.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
Nutrition per Serving
- Calories
- 276
- Protein
- 13g
- Carbs
- 21g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 6g
- Sodium
- 513mg
Ingredients
- 1 (9 inch) frozen prepared pie crust
- 1/2 cup sliced oil-packed sun-dried tomatoes
- 1 cup diced fresh mozzarella cheese (about 4 ounces)
- 4 large eggs
- 1 1/4 cups whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
- Preheat oven to 375°F. Set out pie crust to thaw for 10 to 20 minutes.
- Meanwhile, press sun-dried tomatoes between paper towels to absorb the oil. 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.