This quiche is similar to a recipe I posted in December, but even simpler and with more of a French flair than a Greek one. Use a fairly creamy blue cheese or a strongly flavored goat cheese. Plenty of local cheese choices, especially for the goat cheese. I used tomatoes from my garden that I dried last summer, which are a bit sweeter than dried tomatoes you typically buy.
1 9-inch pastry shell
1 medium onion, chopped (optional)
1/2 cup dried tomatoes
1/2-3/4 cup crumbled blue cheese or goat cheese
3/4 cup whole milk
Salt and pepper to taste
Preheat the oven to 375. Prick the pie crust in several places with a fork, then pre-bake for about 15 minutes (weight it down with pie weights if homemade).
Rehydrate the tomatoes by soaking in boiling water for several minutes. Drain and chop.
If using onions, saute in olive oil until translucent. Place onions (if using), tomatoes, and cheese in the bottom of the pie shell.
In a small bowl, beat the eggs and milk together. Add salt and pepper. Pour into the pie shell. Bake quiche for about 35 minutes, until cooked through.