Tomato Olive Quiche

Name: Tomato Olive Quiche
Ingredients: 1 sheet refrigerated pie pastry; 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; 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

13 ingredients

6 steps

Ingredients

1 sheet refrigerated pie pastry
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
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

Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
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 for 1-2 minutes on each side or until golden brown.
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 at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
5

Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place on a
6

; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.