Tomato Olive Quiche Recipe
- 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 (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
- 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.
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.
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 near the center to come out clean. Yield: 8 servings.
1 slice: 411 calories, 33g fat (16g saturated fat), 123mg cholesterol, 600mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 11g protein.
Reviews for Tomato Olive Quiche
"I bought a new quiche pan and had tomatoes and onions from the garden, so I gave this a try. Husband and I both loved it! I used (as you may have guessed) a quiche/tart pan, which is shallower than a pie plate, but without changing any volumes it was perfectly filled and looked lovely. A few tweaks were in order - how are 2 provolone slices supposed to cover the olives and onions on the bottom? I used 4 so it would form a complete layer. Also, the coating and frying seemed complicated so I just roasted the tomatoes in a 425 degree oven for 30 minutes with a little olive oil drizzle, garlic salt, and fresh thyme from the garden. I used a lot more than 2 medium tomatoes, too...doesn't seem like it would be nearly enough otherwise. Used egg beaters for the eggs, and half-and-half for the cream to try to cut out some calories. Don't even mess with those cheap sliced black olives that sell for like 50 cents a can...yuck...the kalamatas were the perfect addition. Really enjoyed this dish and will definitely make again!"
"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."
"Very delicious !!!! Only change is that I used a bolder olive. Kalamata works well with all they other flavors in this quiche."
"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!!"
"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."
"I would make this again but add more zip, maybe some hot peppers and a touch of garlic."
"I going to the kitchen right now to try this, it sounds great and has ingredients that I love, what could go wrong?"
"This quiche is beyond amazing. Don't be put off by the 3-star review; I've served this quiche several times to guests and I get raves every time! It's time-consuming but worth every minute it takes!"
"My husband and I both love quiche, but there was just too much tomato in this for our taste. We loved the onion and olive combination. Next time, I may use less tomato, and finely chop them. Adding Italian sausage would make an amazing addition as well!"
"my husband just about the whole thing, i got 2 slices and he wants me to make it again, so good"