Best 3 Tomato Olive Quiche Recipes
Are you seeking a culinary adventure that blends the tanginess of juicy tomatoes and the savory goodness of aromatic olives, encased in a flaky, golden crust? Look no further than the remarkable tomato olive quiche! This delectable dish is a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned chef or a culinary novice, follow us on a journey to discover the secrets behind crafting the ultimate tomato olive quiche. We'll guide you through each step of the process, from selecting the ripest tomatoes and selecting the finest olives to mastering the art of creating a buttery, flaky crust that will leave you craving more. So, prepare your apron, gather your ingredients, and let's embark on this delightful culinary adventure together!
Here are our top 3 tried and tested recipes!
TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE
Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings (one 9-inch quiche)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
SUN-DRIED TOMATO AND OLIVE QUICHE
A yummy gourmet spin on the traditional Quiche Lorraine. You can make 1 large quiche, or mini quiches- just make sure you lessen the cooking time for mini quiche. You can add spring onion for flavour, or finely chopped bacon. This is such and easy dish to make, takes very little time. Serves 4-6 with salad, great picnic treat!
Provided by Dee-licious
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.
- Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.
- Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.
- Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.
- You can also cook this in the microwave, haven't tried it personally but it can be done!
TOMATO OLIVE QUICHE
Steps:
- 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. 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.
Nutrition Facts : Calories 411 calories, Fat 33g fat (16g saturated fat), Cholesterol 123mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
Top 5 Tomato Olive Quiche Recipes
This flavorful quiche with a flaky crust and creamy, tangy, cheesy, and flavorful interior will be a perfect addition to your breakfast table or an easy meal.
These quiche can be prepared using a variety of ingredients and methods. Here are some tips for making the best tomato and bacon quiche:
- For the crust use a variety of flours and fats. You can use a mix of all-purpose and almond flours, or mix all-purpose with oat or whole-wheat flours for a healthier version. Use butter, eggs, and water to form a basic pâté brisée, or add a spoon of yogurt for tenderness.
- Use flavorful cheeses. Feta, mozzarella, or cheddar are great options for a sharp, tangy, and gooey quiche. You can also use a combination of cheeses for a different taste and texture.
- Wilt your tomatoes and sautéed spinach. To get the most out of their taste: cut tomatoes and sauté them first, then add spinach to sauté until it softens.
- Use fresh herbs. Thyme, rosemary, basil, or chives are all great herbs to add to your quiche. They will give it a fresh, fragrant taste.
- Bake your quiche until it is golden brown. The center should be just set, but not too firm.
- Let your quiche cool slightly before serving. This will allow it to set properly and the flavors to meld together.
Conclusion:
So if you want to bake a perfect quiche, you need to follow these tips above. They will help you make a delicious and satisfying dish that everyone will love.
You can also easily customize it to suit your dietary needs and taste. For a vegetarian version, omit the bacon and add more spinach or roasted eggplant. If you are gluten-free, use a gluten-free crust mix. You can also make a lower-sodium version by using low-sodium cheese and less salt.
No matter how you choose to make it, tomato quiche is sure to be a hit at your table!
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