Kicking into spring, these havarti and sundried tomato quiches are gorgeous for an office lunch or a light dinner. I like the creaminess of the havarti next to the sweet and strong tomato flavour. All held together by a delicate savoury custard peppered with some fresh herbs. I have been making variations on these quiches for the past 8 years or so, I truly find them a cinch to make. I have four individual tart tins, so you should end up with four individual quiches. These sundried tomato quiches freeze well, just wrap in foil and pop in the freezer once cooled. We always have a few for easy future meals, especially office lunches.
The sundried tomatoes in this quiche are not the kind you buy in oil. These are dried, truly dried and kept in an airtight container. The flavour is super concentrated and intensely delicious. They are chewy with summer, the texture is almost like a tomatoey leather. They are wonderful to have on hand in the cupboard for sauces, pizzas or even on platters. I bought mine fromGoodForhowever, I have seen them in a few ethnic supermarkets around Auckland as well. Simply rehydrate them in a bowl of warm water for 10 minutes beforehand. Otherwise, the Delmaine sundried tomatoes in oil will work beautifully here as well.
For the havarti, I used the Castello havarti. Available in all good supermarkets, it is mild and acidulous. Perfect for melting, it lends a beautiful light, creamy flavour to these quiches.
Ingredients
- 1 sheet flaky pastry
- 3 eggs
- 75gm sour cream
- 1 tsp chives
- Salt and pepper to season
- 1 1/2 cup sun-dried tomatoes, sliced
- 2 x chargrilled capsicums, sliced
- 1/2 red onion, diced
- 1 garlic clove, crushed
- 100gm Castello havarti, cubed
