Sun-Dried Tomato & Fresh Mozzarella Quiche

Preheat oven to 375°F. Set out pie crust to thaw for 10 to 20 minutes.

Meanwhile, press sun-dried tomatoes between paper towels to absorb the oil. Spread the sun-dried tomatoes and mozzarella in the bottom of the crust.

Whisk eggs, milk, salt and pepper together in a medium bowl. Pour the mixture over the sun-dried tomatoes and cheese in the crust.

Set the quiche on a baking sheet and bake until the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing.