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

Tomato Olive Quiche Recipe

Read Reviews (7)
3.86 7
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 King Arthur Unbleached 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.

Enjoy this recipe with a sparkling wine.

Reviews for Tomato Olive Quiche(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Jul. 4, 2013

I going to the kitchen right now to try this, it sounds great and has ingredients that I love, what could go wrong?

MY REVIEW
Reviewed May. 15, 2013

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!

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