Crust

• 1 cup all-purpose flour
• 1 cup pastry flour
• 2 tbsp sugar
• 1 tbsp salt
• 8 oz butter (2 sticks), sliced & cubed
• 1 large egg (preferably cold)

Filling

• 8 large eggs
• ½ cup sun-dried tomatoes
• ½ cup shredded Parmesan cheese
• 3½ cups (28 oz) half & half
• pinch of salt
• dash of grated nutmeg
• ½ pint (2 handfuls) cherry tomatoes, halved

Equipment

• stand mixer with paddle attachment
• 8” x 3” pastry ring mold
• parchment paper-lined baking sheet
• rolling pin
• food processor

Make Dough

1. Add both flours, sugar, and salt to the bowl of a stand mixer.  Mix on low speed to combine
2. Add chilled butter and mix on low to start, then bump up one speed and mix until the ingredients look like wet sand (called sablé), about 3 minutes
3. Reduce to low speed and add egg.  Mix for about 30 seconds.  Dough will still seem crumbly but will hold together when squeezed.  [If the dough is a little sticky, chill in the refrigerator for 10-15 minutes before continuing]

Roll & Form Crust

1. Preheat oven to 350º
2. Set a ring mold (8" x 13") on a baking sheet lined with parchment paper. Coat rolling surface with flour
3. Use your hands to press dough together and smear against the work surface (called fraisage) until it forms a ball.  Press flat into a disk and then roll with a rolling pin from the center out, adding flour to the work surface as needed, until the crust is 14-16" in diameter. Roll dough onto the rolling pin and transfer to the ring mold
4. Gently unroll and fold into the mold, pressing the crust to the sides and into the bottom corners
5. Use offset spatula or knife to cut off excess above the rim and patch any holes or tears. Refrigerate 30 minutes

Make Custard Filling

1. Add sun-dried tomatoes and Parmesan cheese to a food processor and pulse until combined into a chunky paste
2. Whisk together eggs and half & half in a medium bowl until yolks are broken up. Add salt and grated nutmeg, then whisk in tomato and cheese mixture

Bake & Serve

1. Line the bottom of the crust with cherry tomato halves and pour custard mixture over the top
2. Bake 60-75 minutes or until the tip of an offset spatula or knife inserted into the middle of the custard doesn't release any liquid. [If the top is browning too quickly, cover loosely with aluminum foil]
3. Let cool at least 15-20 minutes before removing ring mold
4. Run a knife along the edge of the mold to loosen the crust and gently lift the edge of the quiche to slide a serving plate underneath