Mascarpone and Sun-Dried Tomato Quiche

Preparation

Preheat the oven to 180°C. Place the flaky pastry in a buttered pie dish dusted with flour, spread it well and let it chill in the fridge. Now to make the filling! Drain the sundried tomatoes and cut them into pieces. Prepare a mixture of mascarpone, eggs and milk (or cream) and add salt and pepper to taste. Pour the mixture into the pastry, place the tomatoes on top and dust with grated Parmigiano. Bake for 35 to 40 minutes. Serve warm.