Best 3 Sun Dried Tomato And Olive Quiche Recipes
Indulge in a delectable journey with our sun-dried tomato and olive quiche, a symphony of Mediterranean flavors. This savory dish features a flaky, buttery crust encasing a creamy, flavorful filling brimming with sun-kissed tomatoes, briny olives, aromatic herbs, and nutty cheese. Perfectly balancing tangy and savory notes, this quiche is a versatile delight that can be enjoyed for breakfast, lunch, or dinner. Furthermore, discover a collection of equally enticing recipes within this article, including a classic quiche Lorraine, a hearty bacon and cheese quiche, and a vegetarian delight with spinach and feta. Each recipe is meticulously crafted to tantalize your taste buds and cater to diverse dietary preferences. Embark on a culinary adventure and treat yourself to these exceptional quiches!
Check out the recipes below so you can choose the best recipe for yourself!
SUN-DRIED TOMATO AND OLIVE QUICHE
A yummy gourmet spin on the traditional Quiche Lorraine. You can make 1 large quiche, or mini quiches- just make sure you lessen the cooking time for mini quiche. You can add spring onion for flavour, or finely chopped bacon. This is such and easy dish to make, takes very little time. Serves 4-6 with salad, great picnic treat!
Provided by Dee-licious
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.
- Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.
- Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.
- Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.
- You can also cook this in the microwave, haven't tried it personally but it can be done!
TOMATO OLIVE QUICHE
Steps:
- 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 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. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 411 calories, Fat 33g fat (16g saturated fat), Cholesterol 123mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
Tips:
- Prep the Crust in Advance: For a flakier crust, chill the dough for at least 30 minutes before rolling it out.
- Use a Variety of Vegetables: Feel free to mix and match your favorite vegetables in the filling. Some popular options include bell peppers, zucchini, mushrooms, and spinach.
- Don't Overcrowd the Quiche: Make sure to leave some space between the fillings so that they can cook evenly.
- Use Fresh Herbs: Fresh herbs like thyme, rosemary, and basil add a burst of flavor to the quiche.
- Don't Overcook the Quiche: The quiche is done when the center is just set and a toothpick inserted into the center comes out clean.
Conclusion:
This sun-dried tomato and olive quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its flaky crust, creamy filling, and savory toppings, this quiche is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this recipe a try!
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