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Quiche with sun-dried tomatoes and cheese


20 minutes


35 minutes



Quiche with sun-dried tomatoes and cheese
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1 pie crust, 20 cm (8 in.)
15 ml (1 tbsp.) Dijon mustard
375 ml (1 1/2 cups) semi-firm cheese, grated
6 to 8 sun-dried tomatoes, cut into thin strips
1/2 onion, thinly sliced
2 slices of prosciutto, finely chopped
7 eggs, beaten
45 ml (3 tbsp.) milk
7 ml (1 1/2 tsp.) herbes de Provence
Salt and crushed black pepper


  1. Preheat oven to 190°C (375°F).
  2. Brush the bottom of the pie crust with mustard and prick with a fork so the crust does not bubble.
  3. Bake the pie crust for 6 minutes.
  4. Remove the pie crust from the oven.
  5. Place the cheese, sun-dried tomatoes, onion and prosciutto in the pie crust.
  6. In a bowl, mix the eggs, milk and herbes de Provence. Season generously.
  7. Pour the egg mixture over the ingredients in the pie crust.
  8. Bake for 25 to 30 minutes.
  9. Serve with salad and marinated mushrooms.

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