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.
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Frans Nkoana
[email protected]I was skeptical about this recipe because I'm not a big fan of tomatoes in quiche, but I was pleasantly surprised. The tomatoes added a nice sweetness and the olives added a salty tang. The crust was also perfect. I will definitely be making this aga
Richard Heagen
[email protected]This quiche was delicious! The crust was flaky and the filling was creamy and flavorful. I added some chopped spinach and feta cheese to the filling and it was even better. This is a great recipe for a brunch or lunch.
MD. Shadot Mia
[email protected]I've made this quiche several times now and it's always a crowd-pleaser. The flavors are amazing and the crust is always perfect. I highly recommend this recipe.
Joseph Sarpong
[email protected]This is my go-to quiche recipe. It's always a hit with my family and friends. The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
MA Khayali
[email protected]This quiche was easy to make and very tasty. I used a store-bought pie crust to save time and it worked perfectly. The quiche was a hit with my family and friends.
Lebina Ramatsella
[email protected]I'm a vegetarian, so I substituted the bacon for chopped mushrooms and it turned out great. The quiche was flavorful and satisfying. I will definitely be making this again.
Dlovan Ali
[email protected]This quiche was a disaster. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Richard Nathan Adams
[email protected]I was skeptical about this recipe because I'm not a big fan of tomatoes in quiche, but I was pleasantly surprised. The tomatoes added a nice sweetness and the olives added a salty tang. The crust was also perfect. I will definitely be making this aga
Smriti Lungeli
[email protected]This quiche was delicious! The crust was flaky and the filling was creamy and flavorful. I added some chopped spinach and feta cheese to the filling and it was even better. This is a great recipe for a brunch or lunch.
Moiz Waheed
[email protected]I've made this quiche several times now and it's always a crowd-pleaser. The flavors are amazing and the crust is always perfect. I highly recommend this recipe.
Haroon Azam
[email protected]This recipe was easy to follow and the quiche turned out great. I used a gluten-free pie crust and it worked perfectly. The quiche was light and fluffy, and the filling was flavorful. I will definitely be making this again.
Ngawangtashi Sherpa
[email protected]I'm not a huge fan of quiche, but this one changed my mind. The flavors were so well-balanced and the crust was amazing. I'll definitely be making this again.
Md Abusaid
[email protected]This quiche was a hit at my brunch party! The combination of tomatoes, olives, and cheese was perfect, and the crust was flaky and golden brown. I'll definitely be making this again.