Best 3 Tomato Olive Quiche Recipes

Indulge in a culinary delight with our tantalizing Tomato Olive Quiche, a savory masterpiece that combines the vibrant flavors of sun-ripened tomatoes, succulent olives, and a creamy cheese filling, all nestled in a golden-brown, flaky crust. This delectable quiche is perfect for any occasion, whether it's a leisurely brunch, a light lunch, or an elegant dinner. With its vibrant colors and irresistible aroma, this dish is sure to impress your taste buds and leave you craving for more. Our carefully curated collection of recipes includes variations that cater to different dietary preferences, ensuring that everyone can savor this culinary gem. From a traditional quiche recipe to gluten-free and vegetarian options, we have something for every palate. Get ready to embark on a culinary journey as we guide you through the steps of creating this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE

Tomato, Olive and Rosemary Crustless Quiche image

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

Ingredients

4 cups grape tomatoes, mixed red and yellow if possible
6 tablespoons extra-virgin olive oil
1/3 cup pitted black olives, such as kalamata, halved lengthwise
1 1/2 cups day-old bread cubes (1-inch), preferably sourdough
1 cup chopped white onion (about 1 medium)
Kosher salt and freshly ground black pepper
1 lemon, zest finely grated
2 cups half-and-half
2 large eggs plus 2 yolks
3 ounces grated Emmentaler cheese (about 3/4 cup)
3 ounces grated fontina cheese (about 3/4 cup)
1 teaspoon minced fresh rosemary

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.

SUN-DRIED TOMATO AND OLIVE QUICHE

Sun-Dried Tomato and Olive Quiche image

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

Ingredients

2 sheets shortcrust pastry
2 cups cream
4 eggs
fresh cracked black pepper
1/2 cup sliced black olives
3/4 cup sun-dried tomato, roughly chopped
1 cup cheese

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

Tomato Olive Quiche image

Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. -Stephanie Proebsting, Barrington, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

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 olive oil
2 large eggs, room temperature
1 cup heavy whipping cream
1 cup 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

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.

Tips:

Choose ripe, flavorful tomatoes: Use fresh, vine-ripened tomatoes for the best flavor. If you're using store-bought tomatoes, look for ones that are deep red and slightly soft to the touch.
Roast the tomatoes: Roasting the tomatoes intensifies their flavor and adds a delicious smoky note. You can roast them whole or in halves, depending on your preference.
Use a good quality olive oil: Extra virgin olive oil is the best choice for this quiche. It has a rich, fruity flavor that will complement the other ingredients.
Don't overmix the quiche batter: Overmixing the batter will make the quiche tough. Mix just until the ingredients are combined.
Bake the quiche until the center is set: The quiche is done baking when the center is set and a toothpick inserted into the center comes out clean.

Conclusion:

The tomato olive quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's packed with flavor from the roasted tomatoes, olives, and cheese. The quiche is also a great way to use up leftover vegetables. So next time you have some extra tomatoes and olives on hand, give this quiche a try!