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Tomato and Fontina Quiche ~ Serves 4
Ready in 1-2 hrs

Quiche is a cinch when you start with a pre-made pie shell.
A slice of this cheesy, sun-dried tomato pie will bring to mind a sunny afternoon in Italy with an espresso and a view.

1 pie shell (9"), unbaked
1/2 cup sun-dried tomatoes, in oil
1 cup Italian fontina cheese, grated
1/3 cup scallions, thinly sliced
1 1/4 cup half and half
2 large eggs
white pepper

Preheat the oven to 425 degrees F.
Line a quiche pan with the pie shell. Using a fork, poke the pie shell several times. Place a sheet of waxed or parchment paper in the shell and fill with pie weights (or dried beans). Place in the oven and bake for 10 minutes. Remove the paper and weights and bake 5 more minutes. Remove from the oven.
Reduce the oven temperature to 375 degrees F.
Combine the tomatoes, cheese, and scallions in a bowl until mixed. Spread evenly in the pie shell.
Whisk together the half and half, eggs, and white pepper until smooth in a bowl. Pour over the tomatoes and cheese in the pie shell. Place in the oven and bake at 375 degrees F for 30 minutes or until a knife inserted midway from the edge of the pie comes out clean. The center will not be fully set.
Remove the quiche from the oven and let stand for 20 minutes. Serve warm.
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