Sun-dried Tomatoes, Goat Cheese and Thyme Quiche

Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.

Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)

Bon appetit and Happy Cooking!!!!