Tomato Olive Quiche Recipe

Name: Tomato Olive Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer.
2
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.
3
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.
4
Bake at 375u00b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
5
Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375u00b0. Place on a
6
; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 sheet refrigerated pie pastry, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Tomato Olive Quiche 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.

Tomato Olive Quiche

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