Tomato Olive Quiche

Tomato Olive Quiche

Prep Time: 30 min
Cook Time: 40 min
Total Time: 70 min
Serves: 8 Servings


  • 1 sheet refrigerated pie pastry
  • 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
  • 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


  1. Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. 
  2. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
  3. In a large resealable plastic bag, combine the flour, salt and pepper. 
  4. 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.
  5. 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. 
  6. Layer with tomatoes and remaining provolone. Pour egg mixture over the top.
  7. Bake at 375° for 40-45 minutes or until a knife inserted in the centre comes out clean. 
  8. Let stand for 10 minutes before cutting.