Tomato Olive Quiche Recipe
Tomato Olive Quiche Recipe photo by Taste of Home
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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: 411 calories, 33g fat (16g saturated fat), 123mg cholesterol, 600mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 11g 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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nekowaif User ID: 6996509 235713
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!"

rjbeery75 User ID: 2114826 232906
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."

gmh1944 User ID: 2753846 166267
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."

gucci65 User ID: 7131119 117812
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."

[email protected] User ID: 3572716 117804
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!!"

IraJello User ID: 5363385 185114
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."

rena2mcdole User ID: 4024580 101171
Reviewed Jul. 5, 2013

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

rena2mcdole User ID: 4024580 183369
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?"

[email protected] User ID: 7060486 106686
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!"

kpetrusak User ID: 5048547 211070
Reviewed Sep. 18, 2011

"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!"

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