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

Tomato Olive Quiche Recipe

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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


  • 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

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.


  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.
    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.
Originally published as Tomato Olive Quiche in Simple & Delicious August/September 2011, p62

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Reviewed Oct. 27, 2015

"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!"

Reviewed Sep. 15, 2015

"Very good and easy. My husband really liked it. Will definitely make again. Only advice: put it in a deep dish pie plate or use a deep dish already made crust."

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."

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."

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!!"

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