Wensleydale Cheese Recipes

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch (23 cm) pie dish and prick the crust with a fork. Bake for 10 minutes.
3. In a skillet, sauté the sliced red onion in olive oil until caramelized, about 15 minutes.
4. In a bowl, whisk together eggs, heavy cream, salt and black pepper.
5. Sprinkle the sun-dried tomatoes and caramelized red onions over the pre-baked crust. Pour the egg mixture over the top.
6. Sprinkle the grated Wensleydale cheese on top.
7. Bake the quiche for 35 to 40 minutes or until the top is golden brown and the filling is set.
8. Remove the quiche from the oven and let it cool for 10 minutes. Slice and serve.