You won’t believe the explosion of flavors that will hit your taste buds when you take a bite of this Yorkshire Wensleydale Cheese, Sun Dried Tomato & Red Onion Quiche.
Let’s Get Started!
Ingredients
- 1 refrigerated pie crust, room temperature
- 2 tablespoons olive oil
- 1 large red onion, halved and thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 cups Yorkshire Wensleydale cheese, grated
- 3 large eggs
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Unroll the pie crust into a 9-inch pie dish. Crimp the edges of the crust with a fork and prick the bottom of the crust with a fork. Bake for 10 minutes. Remove from the oven and set aside.
- While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 15 minutes or until the onion is caramelized. Add the sun-dried tomatoes and cook for 2 more minutes.
- Spoon the onion mixture into the pie crust. Sprinkle the Yorkshire Wensleydale cheese evenly over the onion mixture.
- Beat the eggs in a medium bowl. Add the heavy cream, salt, and black pepper. Whisk until combined.
- Pour the egg mixture over the cheese and onion mixture in the pie crust.
- Bake for 35-40 minutes or until the quiche is set and the top is golden brown.
- Remove from the oven and let cool for a few minutes. Slice and serve warm.
This quiche is perfect for brunch, lunch, or even dinner. It’s simple to make yet fancy enough to impress your guests. The combination of caramelized red onions, sun-dried tomatoes, and Yorkshire Wensleydale cheese is a match made in heaven. Give it a try and let us know what you think!