Tomato Olive Quiche
Ingredients
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4 slices provolone cheese
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3 green onions, chopped
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1/2 cup chopped sweet onion
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1 can (6 ounces) pitted ripe olives, drained and finely chopped
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1 cup shredded sharp cheddar cheese
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1 cup heavy whipping cream
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2 large eggs
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2 tbsp. olive oil
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2 medium tomatoes, sliced
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1/2 tsp. pepper
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1/2 tsp. salt
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1/4 cup all-purpose flour
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1 sheet refrigerated pie pastry
Method
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01Unroll 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.
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02In 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.
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03In 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.
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04Bake at 375℉ for 40-45 minutes or until a knife inserted in the center comes out clean. 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.
