Quiche with Dried Tomatoes and Feta

With local eggs, milk, and cheese easily available, quiche has a great start on being a local-centered dish.  I added local onions and garlic, dried tomatoes from my garden, and oregano from my potted plant.  Yum!

1 9-inch pastry shell
2-3 cloves garlic, minced

1 medium onion, chopped

1/3 cup dried tomatoes

1-2 Tbsp fresh oregano or 1-2 tsp dried
1/2 cup crumbled feta
4 eggs
3/4 cup whole milk
Salt and pepper to taste

Preheat the oven to 375. Pre-bake the pie crust for about 15 minutes (weight it down with pie weights if using homemade). 

Rehydrate the tomatoes by soaking in boiling water for several minutes.  Drain and chop.

Saute the garlic in olive oil for about 2 minutes. Add garlic and onion and saute until the onion is translucent. Add the tomatoes and oregano and saute a moment longer.  Spread in the bottom of the pie crust and sprinkle feta over it.

In a small bowl, beat the eggs and milk together. Pour into the pie shell. Bake quiche for about 35 minutes, until cooked through.

Serves 3-4.