Name: Tomato Olive Quiche
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Olive Quiche

1. 1 sheet refrigerated pie crust -

2. 1/4 cup all-purpose flour -

3. 1/2 teaspoon salt -

4. 1/2 teaspoon pepper -

5. 2 medium tomatoes, sliced -

6. 2 tablespoons olive oil -

7. 2 large eggs, room temperature -

8. 1 cup heavy whipping cream -

9. 1 cup shredded sharp cheddar cheese -

10. 1 can (6 ounces) pitted ripe olives, drained and finely chopped -

11. 1/2 cup chopped sweet onion -

12. 3 green onions, chopped -

13. 4 slices provolone cheese -

How to cook deliciously - Tomato Olive Quiche

1. Stage

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. Stage

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. Stage

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. Stage

Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting.