Onion and Sun Dried Tomato Quiche

Ingredients

Pie crust

1 (9-inch) crust, store-bought or homemade

Olive oil

2 tablespoons

Onion

2 medium, sliced

Sun-dried tomatoes

1/2 cup, chopped

Grated cheese (Gruyère or cheddar)

1 cup

Milk

1 cup

Eggs

4 large

Fresh basil

1/4 cup, chopped (for garnish)

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and gently press it into a 9-inch quiche dish or pie pan. Trim any excess crust, ensuring an even edge.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 10-15 minutes.
4. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld.
5. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
6. Spread the caramelized onion and sun-dried tomato mixture evenly over the bottom of the pie crust. Sprinkle the grated cheese on top.
7. Pour the egg mixture over the filling, ensuring it covers the ingredients evenly.
8. Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the top is golden brown.
9. Remove from the oven and allow to cool for a few minutes. Garnish with fresh chopped basil before slicing.
10. Serve warm or at room temperature, and enjoy this delightful dish!