Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, dried tomatoes and cheddar cheese quiche. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Heat cheddar cheese, onion, salt, mustard, and Worcestershire sauce over low heat, stirring constantly, until cheese is melted; remove from heat. Beat eggs in large bowl until foamy; beat cheese mixture in gradually. Sun-Dried Tomato Quiche is loaded with eggs, cheddar cheese, spinach, and sun-dried tomatoes. It is easy to make with a premade crust and delicious.

Dried Tomatoes and Cheddar Cheese Quiche is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Dried Tomatoes and Cheddar Cheese Quiche is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have dried tomatoes and cheddar cheese quiche using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Dried Tomatoes and Cheddar Cheese Quiche:

1. Make ready Pie crust (for a 15 cm and a 9 cm pie or for a 18 cm pie)
2. Prepare 10 grams Almond flour
3. Get 115 grams Cake flour
4. Take 62 grams Shortening
5. Take 1 pinch Salt
6. Make ready 25 grams Egg
7. Prepare 20 grams Water
8. Take Egg Mixture
9. Prepare 70 grams Double cream
10. Get 2 Eggs (large)
11. Take 1 dash each Salt and pepper
12. Make ready 1 dash Spices of your choice
13. Make ready For the filling:
14. Get 1/2 Onion (sliced)
15. Take 2 rashers Bacon (cut in half)
16. Take 4 Dried tomatoes
17. Take 50 grams Cheddar cheese
18. Prepare 1 dash Parsley

Thanks to this, you will get satisfied. A small portion takes care of high hunger. Lettuce is a must and you get a lunch like in Provence. Arrange the onion pieces in the bottom of the flan.

Instructions to make Dried Tomatoes and Cheddar Cheese Quiche:

1. Blend the chilled cake flour and shortening in a food processor. Feel the mixture with your hand, and blend until there is no shortening lump and it has become fine dry crumbs.
2. Add the egg and water, and blend in the food processor until the mixture come together into 1 or 2 big lumps. Don't over-knead it.
3. Put the dough into a plastic bag, and roll it out to an even thickness, and into a circle that suits your pie dish. Transfer to the fridge to let it harden.
4. When the crust hardens, line the pie dish with it, and cut off the excess dough on the edges using scissors, and shape the edges nicely. Make a small pie with the offcuts of the dough.
5. Blind-bake the pie crust for 10 minutes at 200℃. If you place some nuts on the crust as baking stones to prevent the crust from puffing up, you can roast the nuts at the same time, so you will be killing two birds with one stone.
6. Blind-bake the crust until it's light brown. Combine the egg mixture ingredients, and season with salt, pepper and spices rather generously.
7. Saute the onion, bacon, and rehydrated dried tomatoes, and season with salt and pepper. Put them in the crust, add a little egg mixture, and bake for 15 minutes at 180℃.
8. Pour in the rest of the egg mixture, add the cheese on top, and bake for a further 25 minutes at 180℃. Sprinkle with chopped parsley, and bake for a little to finish.

Lettuce is a must and you get a lunch like in Provence. Arrange the onion pieces in the bottom of the flan. Place the cheese on top of the onion. Beat the eggs and mix in with the milk. Stir in the herbs and mustard.

So that is going to wrap this up for this exceptional food dried tomatoes and cheddar cheese quiche recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!