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Tomato Olive Quiche

Name: Tomato Olive Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie crust; 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, room temperature; 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

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 40 min. + standing

Makes

8 servings

Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois

Tomato Olive Quiche Recipe photo by Taste of Home

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Ingredients

1 sheet refrigerated pie crust
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, room temperature
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 crust into a 9-in. pie plate; flute edge. 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°.
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 until golden brown, 1-2 minutes on each side.
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 piece: 411 calories, 33g fat (16g saturated fat), 123mg cholesterol, 600mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 11g protein.

Tomato Olive Quiche

Total Time

Makes

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Ingredients

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