TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE
Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings (one 9-inch quiche)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Destance Mahlatse
[email protected]This quiche recipe is a keeper. I'll definitely be making it again.
Oduc Alphonse
[email protected]I can't wait to try this quiche recipe. It looks delicious!
Miranda Leigh Lambert
[email protected]This quiche is a great way to use up leftover vegetables.
Chelak Gatbel
[email protected]I made this quiche for a potluck, and it was a big hit. Everyone loved it!
shawaiz ali
[email protected]This quiche was a bit too bland for my taste. I think I'll add more spices next time.
Kendra Ako
[email protected]I didn't have any fresh rosemary, so I used dried rosemary instead. It still turned out great.
KyM EdiTs
[email protected]This quiche was a bit too salty for my taste. I think I'll use less salt next time.
Ria Moni
[email protected]I used sun-dried tomatoes instead of fresh tomatoes, and it turned out great. This quiche is very versatile.
Qazi Sajjad
[email protected]I'm a vegetarian, so I made this quiche without the bacon. It was still delicious!
Genevieve Sandoval
[email protected]I made this quiche for my family, and they all loved it. It's a great dish for a special occasion.
Salma Salem
[email protected]This was my first time making quiche, and it turned out great! I followed the recipe exactly, and it was easy to follow.
Desmond T Desmond t
[email protected]I'm not usually a quiche fan, but this one changed my mind. The crustless design made it much lighter than traditional quiche, and the flavors were amazing.
HiddenMeadow9er
[email protected]This quiche was a hit! I made it for a brunch party and everyone loved it. The crustless design made it light and airy, and the flavors of the tomatoes, olives, and rosemary blended perfectly.