 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. âStephanie Proebsting, Barrington, Illinois Ingredients:
1 sheet refrigerated pie pastry |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 medium tomatoes, sliced |
2 tablespoons olive oil |
2 eggs |
1 cup heavy whipping cream |
1 cup (4 ounces) 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 near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
|
|