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Tomato Olive Quiche

 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
8 ServingsPrep: 30 min. Bake: 40 min. + standing

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

Directions

  • 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.
  • 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

2 of 2

Tomato Olive Quiche (continued)

Directions (continued)

  • provolone cheese. Layer with tomatoes and remaining provolone. Pour
  • egg mixture over the top.
  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.