Tomato and Olive Quiche
Tomato and Olive Quiche
Meat and Poultry
Ingredients
- 1 sheet refrigerated pie crust
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 medium tomatoes, sliced
- 2 tablespoons Fustini's Herbs de Provence olive oil
- 3 large eggs, room temperature
- 1 cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Olive Bruschetta Spread
- 1/2 cup chopped sweet onion
- 3 green onions, chopped
- 4 slices provolone cheese
Directions
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 olive 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.
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