Sonoma Dried Tomato Quiche 2 tablespoons cornmeal 1 pie crust, for single-crust, 9-inch pie* 1 1/2 tablespoons oil, reserved from Sonoma marinated dried tomatoes 1 onion, chopped 2 large garlic cloves, minced One 4 ounce can of diced mild green chiles 1 to 2 jalapeno peppers, fresh or canned, seeded and minced 3 to 4 tablespoons chopped cilantro 3 eggs 1 cup half and half, or whole milk 1 teaspoon salt 3/4 cup Sonoma marinated dried tomatoes, drained, quartered 1 cup (4 ounces) shredded sharp cheddar cheese Preheat oven to 450ºF. Grease 9-inch pie plate and dust with corn meal; line with pastry sheet. Crimp edge; prick bottom and sides with fork. Bake 10 to 12 minutes until lightly browned. Cool on rack. Reduce oven temperature to 375ºF. Heat reserved oil in nonstick skillet. Add onion and garlic; sauté over medium heat about 5 minutes until onion is limp. Add chiles and jalapenos; cook and stir 3 minutes. Mix in cilantro; set aside. In bowl, whisk eggs, whisk in half and half and salt. Evenly distribute tomatoes on bottom of pie shell. Top with onion mixture and cheese. Pour egg mixture over. Bake until set, 30 to 40 minutes. Let stand 15 minutes. Cut into wedges to serve. *Prepared pie crust sheets are available in the refrigerator case of most markets. Pie crust mix or your favorite homemade pie crust can be substituted. Makes 6 servings   Back to Quiche recipes