Sun Dried Tomato and Parmesan Quiche

Sun Dried Tomato and Parmesan Quiche

5 eggs
1 cup milk
1/2 cup cream
2 T flour
pinch of nutmeg
4 oz. parmesan cheese, grated
About 1/2 cup drained sun-dried tomatoes
1 1/2 t basil leaves, chopped
salt and pepper, to taste
1/4 cup chopped red onions (or shallots)
1 pie crust

Directions:

1. Preheat oven to 425F degrees
2. Whisk together eggs, milk, cream, flour, basil, salt/pepper, and nutmeg.
3. Prepare pie crust and line the pie plate. Sprinkle the onions, sun-dried tomatoes, and cheese on top of the pie crust. Pour the egg mixture over the cheese, onions, and tomatoes.
4. Cook in the oven for 15 minutes, then reduce the temperature to 350F degrees and bake another 25 minutes. Cool for about 5-10 minutes. (When you take the quiche out of the oven, it should be somewhat solid- it needs to be cooked longer if it jiggles).


Note: don't be shocked if there is a significant amount of grease on top of the quiche from the sun-dried tomatoes. You can easily soak the grease off the top with a paper towel, if you desire.