Tomato Olive Quiche

Total Time Prep: 30 min. Bake: 40 min. + standing
Yield 8 servings
Test Kitchen Approved
Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois

Ingredients

  • 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

Directions

  1. 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°.
  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 until golden brown, 1-2 minutes on each side.
  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 until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts

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

Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois
Recipe Creator

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