Fustini's Oils and Vinegars
Tomato and Olive Quiche

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Tomato and Olive Quiche

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Tomato and Olive Quiche



Ingredients

  • 1 sheet refrigerated pie crust
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium tomatoes, sliced
  • 2 tablespoons Fustini's Herbs de Provence olive oil
  • 2 large eggs, room temperature
  • 1 cup heavy whipping cream
  • 1 cup shredded sharp cheddar cheese
  • 6 ounces pitted ripe olives, drained and finely chopped
  • 1/2 cup chopped sweet onion
  • 3 green onions, chopped
  • 4 slices provolone cheese

Hint

adapted from tasteofhome.com


Directions

Step 1. 

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°.


Step 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 olive oil until golden brown, 1-2 minutes on each side.


Step 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.  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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