Mozzarella, Sundried Tomato, & Basil Quiche
Preheat the oven to 375℉. If using a frozen crust, leave it out to thaw for 10 – 15 minutes.
If the sundried tomatoes are not already sliced, slice them in half. Drain the tomatoes of oil and pat them dry using paper towels.
Spread the sundried tomatoes and mozzarella cheese along the bottom of the pie crust.
In a separate bowl, mix the eggs, milk, salt, pepper, and paprika.
Pour the mixture over the tomatoes and cheese in the crust.
Set the quiche on a baking sheet. Arrange the basil leaves across the surface of the mixture.
Bake the quiche until the center is set, about 35 to 40 minutes. Remove the quiche from the oven and let it cool for about 10 minutes.
Slice and enjoy!