Tomato Olive Quiche Recipe

4 12 12
Tomato Olive Quiche Recipe
Tomato Olive Quiche Recipe photo by Taste of Home
Publisher Photo

Tomato Olive Quiche Recipe

Read Reviews
4 12 12
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
Featured In: Top 10 Quiche Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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 large eggs
  • 1 cup heavy whipping cream
  • 1 cup 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 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 in 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 in the center to come out clean.
Yield: 8 servings.
Originally published as Tomato Olive Quiche in Simple & Delicious August/September 2011, p62

Nutritional Facts

1 slice: 411 calories, 33g fat (16g saturated fat), 123mg cholesterol, 600mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 11g protein.

  • 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 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.
  4. Bake at 375° for 40-45 minutes or until a knife inserted in 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 in 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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Reviews forTomato Olive Quiche

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MY REVIEW
PrplMonky5 User ID: 6612040 277340
Reviewed Nov. 10, 2017

"The flavors were good here, but the texture wasn't. The middle never seemed to want to get done, but the outer edge of the pie was getting really dark brown. Because of my pie dish, I couldn't put aluminum foil around the edge. So the inside was a gooey mushy mess and the outside was nearly burnt. It definitely wasn't because of my oven temperature either. Maybe it was because of the oil on the fried tomatoes? I bought chopped black olives in a can, so maybe I didn't drain them well enough? I'm really not sure what went wrong. I did like the flavor of cheese, tomato, and olives but I'm not sure how to fix this. Sadly, because of that I probably won't make this again."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
[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!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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?"

MY REVIEW
[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!"

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