Sun-Dried Tomato QuicheIngredients:
1 medium white onion
2 medium white potatoes
4 large eggs
2/3 cup milk
10 small fresh basil leaves (can substitute with 2 heaping Tb. of dried basil)
5 sun-dried tomatoes
1 cup sharp cheddar cheese (or melty quiche cheese of choice)
1.5 T butter
Salt and pepper
Instructions:
1. Melt 0.5 T butter in skillet over medium-low heat. While melting, peel onion, and cut in half. then, take each half and cut into thin strips length wise. Place into butter skillet, salt to taste (depending on if your butter is salted/non-salted), cover with a lid, and let caramelize for an hour, stirring occasionally.
2. Put the remaining butter in a second skillet, and set to medium heat. Slice potatoes to 1/8 in. thickness. Lay the potatoes in a single layer in the skillet, and cook until caramelized, flipping the potato slices every 3-5 minutes depending on how hot medium is on your burner. (You may have to do this in batches). Before the last flip of the potatoes, put pepper to taste on them.
3. Once the potatoes and onions have caramelized, preheat the oven to 375. Then, start layering the potato slices into a 8" diameter pie pan, until there are no gaps and all the potatoes have been used. Then, place evenly the caramelized onion slices.
4. Next, whisk in a bowl the 4 eggs, 2/3 cup of milk, 1/2 cup cheese, and more salt and pepper to taste. While you're doing this, if you're using fresh basil, saute them using the same pan as the potato slices were in (no extra butter needed). Once the basil leaves have turned dark (2 mins on med heat), add them to the egg mixture. Pour the egg mixture into the pie pan.
5. Slice the sun-dried tomatoes into strips. Sprinkle the last 1/2 cup cheese on top of the quiche, and lay the sun-dried tomatoes as you please on top.
6. Place the quiche in the oven, and cook for 30-35 mins (until the cheese on top is golden-brown and bubbly).
7. Eat and enjoy!
Layering shown below:
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