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Tomato-Olive Quiche

  • 2servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 unbaked

  2. 9 inch pie shells

  3. 1/4 cup all purpose flour

  4. 1/2 Tsp. salt

  5. 1/4 Tsp. pepper

  6. 2 large tomatoes sliced

  7. 1/2 inch thick

  8. 2 Tbsp. vegetable oil

  9. 2 large eggs

  10. 1 cup shredded cheddar cheese

  11. 1 cup heavy or whipping cream

  12. 3/4 cup sliced black olives, drained

  13. 1 cup chopped green onion

  14. 56 g thin sliced provolone cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Bake pie shells 8 minutes. Remove from oven. Reduce oven to 375 degrees. Combine flour, salt and pepper. Dip tomato slices into mix, shaking off excess. Heat oil in a large skillet. Add tomatoes and cook until golden, turning once. Drain on paper towels. Beat eggs to blend. Stir in cheddar and cream. Place 1/2 the onions, black olives, provolone and tomatoes in the bottom of the 2 pie shells. Pour 1/2 of egg mixture over. Place remaining onion, black olives, tomatoes and provolone over and top with remaining egg mixture. Bake until centers are set and tops of quiche are golden brown approx.

  2. -45 minutes. Let cool 5 minutes before cutting.

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