- 1 sheet refrigerated pie crust
- 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, room temperature
- 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
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven temperature to 375°.
- 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 until golden brown, 1-2 minutes on each side.
- 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 until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting.
Can you freeze Tomato Olive Quiche?
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.
1 piece: 411 calories, 33g fat (16g saturated fat), 123mg cholesterol, 600mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 11g protein.