This is a quiche made with the flavors of caprese (cheese, tomato, and basil). I choose goat cheese here for the extra tanginess to help cut through the eggs and cream.
1 C cream or half and half
8 oil packed sun dried tomato halves, drained and chopped
1 C goat cheese
1 1/2 t dried basil
salt and pepper to taste
1 pie crust, either homemade or frozen
3 eggs
Preheat oven to 375 F. Dock crust and blind bake until lightly golden (15-20 minutes). Layer the bottom of the pie crust with the sun dried tomato. Combine the rest of the ingredients and whisk thoroughly, adjust seasoning as necessary. Pour in to pie shell and cook until set, approximately 35 minutes.
