Quiche Italian Recipe

Name: Quiche Italian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each onions small (1/4 cup), chopped; 2 tablespoons butter; 3 each eggs large; 1 can black olives small, chopped; ⅛ teaspoon cayenne pepper; 1 can tomato sauce; 1 1/2 teaspoons oregano; 2 each garlic cloves medium, chopped; 2 tablespoons parsley leaves fresh, chopped; 1/4 teaspoon salt optional; 8 Oz. mushrooms raw, sliced, sauteed, drained; 4 Oz. swiss cheese grated, or mozzarella cheese; 1 x pizza toppings optional; 1 pie shell (9 inch) 8 inches, unbaked

Servings: persons

1 each onions small (1/4 cup), chopped
2 tablespoons butter
3 each eggs large
1 can black olives small, chopped
⅛ teaspoon cayenne pepper
1 can tomato sauce
1 1/2 teaspoons oregano
2 each garlic cloves medium, chopped
2 tablespoons parsley leaves fresh, chopped
1/4 teaspoon salt optional
8 Oz. mushrooms raw, sliced, sauteed, drained
4 Oz. swiss cheese grated, or mozzarella cheese
1 x pizza toppings optional
1 pie shell (9 inch) 8 inches, unbaked

1
Preheat oven to 400F (200C).
2
In heavy skillet, Saute the onion in the butter over medium heat until they are clear and tender, about 5 minutes.
3
Add tomato sauce, garlic, salt, pepper and oregano.
4
Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes or until mixture thickens.
5
Set aside to cool.
6
In a separate bowl, beat the eggs.
7
Add olives, parsley and cayenne, stirring until well blended.
8
Slowly fold in the tomato mixture.
9
(Be careful.
10
If tomato mixture is too hot, the eggs will cook and quiche will not puff.)
11
f you wish you can make the quiche to this point and refrigerate mixture a few hours until you are ready to bake, but you have to add 10 to 15 minutes to baking time.
12
Pour the mixture into the shell.
13
Layer the mushrooms and any other toppings desired on top of mixture.
14
Then sprinkle the grated cheese over the toppings.
15
Bake in preheated oven 30 to 35 minutes (40 to 50 minutes if refrigerated) or until puffed and brown on top.
16
Remove from oven and allow to cool 5 minutes before slicing.
17
If you use aluminum disposable pie tin, be very careful moving quiche into and out of oven or quiche will take a dive for your kitchen floor.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 each onions small (1/4 cup), chopped, 2 tablespoons butter, 3 each eggs large, 1 can black olives small, chopped, and more.

Yes, Quiche Italian falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quiche Italian

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions