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Sun-Dried Tomato & Goat Cheese Quiche

Cummulative Rating
N/A
Servings
Makes 1 9-inch quiche
Difficulty
Easy
Ingredients

Unsalted butter
3 slices proscuitto, chopped
1/2 cup sun-dried tomatoes, drained and chopped
4 eggs, lightly beaten
1 cup heavy cream
3 ounces goat cheese
1 Tablespoon fresh Italian parsley, chopped
1-1/2 teaspoon fresh thyme, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup gruyére cheese, grated
1 Tablespoon gf flour
Directions
Preheat oven to 400°F.

Lightly butter a 9" pie pan.

Heat a small skillet over medium-high heat. Add proscuitto and brown, stirring frequently. Remove from heat and set aside.

In a large bowl, combine eggs, cream and goat cheese. Add parsley, thyme, salt and freshly ground black pepper. Mix well.

In a small bowl, combine gruyére cheese and gf flour.

Sprinkle cheese-flour mixture on bottom of pie dish and add egg mixture. Top with proscuitto and sun-dried tomatoes.

Bake in center of oven for 30 minutes or until a knife inserted in center comes out clean. Let rest for 10 minutes, then cut into wedges and serve.
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