Show Subscription Form




Tomato Olive Quiche Recipe
Tomato Olive Quiche Recipe photo by Taste of Home

Tomato Olive Quiche Recipe

Publisher Photo
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
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 eggs
  • 1 cup heavy whipping cream
  • 1 cup (4 ounces) 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

Nutritional Facts

1 slice equals 411 calories, 33 g fat (16 g saturated fat), 123 mg cholesterol, 600 mg sodium, 20 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  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 450° 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 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as Tomato Olive Quiche in Simple & Delicious August/September 2011, p62

Nutritional Facts

1 slice equals 411 calories, 33 g fat (16 g saturated fat), 123 mg cholesterol, 600 mg sodium, 20 g carbohydrate, 1 g fiber, 11 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Tomato Olive Quiche

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed 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.

MY REVIEW
Reviewed 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.

MY REVIEW
Reviewed 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!!

MY REVIEW
Reviewed Jul. 5, 2013

I did not like this. It turned out how it was supposed to, but I simply did not like the dish very much. Would not make again.

MY REVIEW
Reviewed Jul. 5, 2013

I would make this again but add more zip, maybe some hot peppers and a touch of garlic.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT