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Tomato Olive Quiche

Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois
  • Total Time
    Prep: 30 min. Bake: 40 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium tomatoes, sliced
  • 2 tablespoons olive oil
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 1 cup shredded sharp cheddar cheese
  • 1 can (6 ounces) pitted ripe olives, drained and finely chopped
  • 1/2 cup chopped sweet onion
  • 3 green onions, chopped
  • 4 slices provolone cheese

Directions

  • Preheat oven to 450°. Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven temperature to 375°.
  • Reduce oven temperature to 375°. In a large resealable plastic bag, combine the flour, salt and pepper. Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in oil for 1-2 minutes on each side or until golden brown.
  • In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. Layer with tomatoes and remaining provolone. Pour egg mixture over the top.
  • Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts
1 slice: 411 calories, 33g fat (16g saturated fat), 123mg cholesterol, 600mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 11g protein.
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Reviews

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Average Rating:
  • ahmom
    Mar 29, 2020

    I used kalamata olives and brick cheese in place of the ripe olives and provolone cheese. To prevent too much liquid in the dish, seed, and salt the tomatoes then let them drain. The cheese on the bottom of the crust helps prevent a soggy crust.

  • Appy_Girl
    Aug 19, 2019

    Perfect meatless meal. I made 2 smaller tarts foe us. Just cut the recipe in half. I used kalamata olives . Great addition. Also the provolone cheese is a nice alternative . Very tasty. VFE.

  • SRTW
    Apr 15, 2018

    Excellent! Homemade crust and adding way more provolone (8 oz. total) were the only changes I made to this recipe. It is very tasty! Will make again soon. Thank you for sharing.

  • mmpmaxc
    Mar 10, 2018

    Excellent taste; and I can say it even won over the hardest of critics - a child that doesn't like melted cheese anything! Will definitely make again. As with any recipe, it may take a bit longer in your oven so that the middle doesn't come out too runny but this is worth the extra waiting time.

  • PrplMonky5
    Nov 10, 2017

    The flavors were good here, but the texture wasn't. The middle never seemed to want to get done, but the outer edge of the pie was getting really dark brown. Because of my pie dish, I couldn't put aluminum foil around the edge. So the inside was a gooey mushy mess and the outside was nearly burnt. It definitely wasn't because of my oven temperature either. Maybe it was because of the oil on the fried tomatoes? I bought chopped black olives in a can, so maybe I didn't drain them well enough? I'm really not sure what went wrong. I did like the flavor of cheese, tomato, and olives but I'm not sure how to fix this. Sadly, because of that I probably won't make this again.

  • nekowaif
    Oct 27, 2015

    I bought a new quiche pan and had tomatoes and onions from the garden, so I gave this a try. Husband and I both loved it! I used (as you may have guessed) a quiche/tart pan, which is shallower than a pie plate, but without changing any volumes it was perfectly filled and looked lovely. A few tweaks were in order - how are 2 provolone slices supposed to cover the olives and onions on the bottom? I used 4 so it would form a complete layer. Also, the coating and frying seemed complicated so I just roasted the tomatoes in a 425 degree oven for 30 minutes with a little olive oil drizzle, garlic salt, and fresh thyme from the garden. I used a lot more than 2 medium tomatoes, too...doesn't seem like it would be nearly enough otherwise. Used egg beaters for the eggs, and half-and-half for the cream to try to cut out some calories. Don't even mess with those cheap sliced black olives that sell for like 50 cents a can...yuck...the kalamatas were the perfect addition. Really enjoyed this dish and will definitely make again!

  • rjbeery75
    Sep 15, 2015

    Very good and easy. My husband really liked it. Will definitely make again. Only advice: put it in a deep dish pie plate or use a deep dish already made crust.

  • gmh1944
    Jun 27, 2014

    rena2mcdole Why would you review this before you even try the recipe? Review means you've tried it & you like it or you don't.

  • gucci65
    Jun 27, 2014

    Very delicious !!!! Only change is that I used a bolder olive. Kalamata works well with all they other flavors in this quiche.

  • chrissteve
    Jul 17, 2013

    After reading the comment I chopped the tomatoes, sprinkled them with salt and put them on paper towels to juice out. I did not fry them. Turned out delicious. Not to mention saving a step and some dishes!!