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Tomato Olive Quiche

Source of Recipe

"Taste of Home: Make It Freeze It" by editors at Taste of Home


Recipe Introduction

"Salty, savory olives; two kinds of onions; juicy tomatoes and layers of cheese make this flavorful quiche a dish to remember."

List of Ingredients

â—¦ 1 sheet refrigerated pie pastry
â—¦ ¼ cup all-purpose flour
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon pepper
â—¦ 2 medium tomatoes, sliced
â—¦ 2 tablespoons olive oil
â—¦ 2 large eggs
â—¦ 1 cup heavy whipping cream
â—¦ 1 cup (4 ounces) shredded sharp cheddar cheese
â—¦ 1 can (6 ounces) pitted ripe olives, drained and finely chopped
â—¦ ½ cup chopped sweet onion
â—¦ 3 green onions, chopped
â—¦ 4 slices provolone cheese


Recipe

Unroll pastry into a 9-inch pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° F for 8 minutes. Remove the 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 over medium heat, cook the tomatoes in oil for 1 to 2 minutes on each side or until golden brown.

In a small bowl, whisk eggs and cream; stir in the cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. Layer with tomatoes and remaining provolone. Pour the egg mixture over the top.

Bake at 375° F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting the quiche.

Makes 8 servings



• Freeze Option:
Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375° F. 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.