Tomato Olive Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO AND BASIL QUICHE



Tomato and Basil Quiche image

This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!

Provided by Karen Griffin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
  • Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
  • Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g

ROASTED TOMATO, BASIL & PARMESAN QUICHE



Roasted tomato, basil & Parmesan quiche image

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Provided by Barney Desmazery

Categories     Afternoon tea, Lunch, Main course, Snack, Supper

Time 1h40m

Number Of Ingredients 8

300g cherry tomato
drizzle olive oil
50g parmesan (or vegetarian alternative), grated
2 eggs
284ml pot double cream
handful basil leaves, shredded, plus a few small ones left whole for scattering
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • When you remove the tart case from the oven, take out the tomatoes, too.
  • While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium

WINTER TOMATO QUICHE



Winter Tomato Quiche image

You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h40m

Yield Serves 6 to 8

Number Of Ingredients 16

1 9- or 10-inch whole wheat Mediterranean pie crust, (or gluten-free version)
1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
2 to 3 garlic cloves (to taste), minced
1-14 1/2-ounce can chopped tomatoes in juice (no salt added), with juice
1 tablespoon tomato paste
Pinch of sugar
Salt to taste
1 sprig fresh basil or rosemary
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Freshly ground pepper
2 eggs
2 egg yolks
3/4 cup low-fat (2 percent) milk
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce Parmesan cheese, grated (1/4 cup, tightly packed)

Steps:

  • Roll out the crust and line a 9- or 10-inch tart pan. Refrigerate uncovered (place in freezer if using the yeasted crust) while you make the filling.
  • Heat the olive oil over medium heat in a wide, heavy saucepan and add the onion. Cook, stirring, until it begins to soften, 2 to 3 minutes. Add a pinch of salt and continue to cook, stirring often, until tender, about 5 minutes. Meanwhile pulse the tomatoes in a food processor fitted with the steel blade or in a mini-processor.
  • Add the garlic to the onions and cook, stirring, until fragrant, about 30 seconds. Add to the canned tomatoes and turn up the heat slightly. Add the tomato paste, sugar, salt, basil or rosemary spring and thyme and simmer briskly, stirring often, until the tomatoes have cooked down and smell fragrant, about 15 minutes. Taste and adjust salt, and add pepper. Remove from the heat. Remove the basil or rosemary sprig and, if you used rosemary, remove any rosemary needles that may have detached from the sprig. Allow to cool slightly. You should have about 1 cup of the sauce.
  • Preheat the oven to 350 degrees. Beat the eggs and egg yolks in a large bowl. Brush the bottom of the crust with a small amount of the beaten egg and pre-bake for 10 minutes. Remove from the oven and allow to cool for 5 minutes.
  • Beat the milk into the eggs. Add 1/2 teaspoon salt, freshly ground pepper to taste and beat together. Stir in the cheeses and the tomato sauce and combine well. Scrape into the crust, using a rubber spatula to scrape out every last bit from the bowl. Place the tart on a sheet pan for easier handling and place in the oven. Bake for 30 to 35 minutes, until set. Remove from the heat and allow to sit for at least 15 minutes before cutting.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 292 milligrams, Sugar 3 grams, TransFat 0 grams

TOMATO QUICHE



Tomato Quiche image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! -Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

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

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.

SUN-DRIED TOMATO, FETA AND OLIVE QUICHE



Sun-Dried Tomato, Feta and Olive Quiche image

This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.

Provided by Brittney_B

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 sheets frozen shortcrust pastry, thawed
1/3 cup sun-dried tomato, coarsely chopped
150 g feta cheese, crumbled
1/4 cup basil leaves, chopped
1/2 cup pitted black olives, halved
1/2 cup grated tasty cheese
2 eggs
1 cup light cream

Steps:

  • Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
  • Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
  • Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
  • Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
  • Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.

Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8

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

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 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

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.

More about "tomato olive quiche recipes"

SIMPLY DELICIOUS TOMATO AND OLIVE QUICHE - THE …
simply-delicious-tomato-and-olive-quiche-the image
2017-08-17 Add tоmаtо slices, a fеw at a timе, аnd ѕhаkе to coat. In a lаrgе ѕkillеt, сооk tоmаtоеѕ in оil fоr 1-2 minutеѕ оn each side or until golden brоwn. …
From thequicherecipe.blogspot.com
Author Sami Ezzine
Estimated Reading Time 2 mins


TOMATO QUICHE RECIPE | LEITE'S CULINARIA
tomato-quiche-recipe-leites-culinaria image
2021-07-31 Directions. Preheat the oven to 425°F (218°C). Spread the tomato slices in a single layer on a rimmed baking sheet, being careful that the slices don't overlap. Drizzle the slices with enough oil to generously coat them, …
From leitesculinaria.com


10 BEST TOMATO MUSHROOM QUICHE RECIPES | YUMMLY
10-best-tomato-mushroom-quiche-recipes-yummly image
2022-07-17 Tomato Mushroom Quiche with Gluten Free Paleo Crust +12M buonapappa.net. cherry tomatoes, almond flour, garlic clove, ricotta cheese, cremini mushrooms and 12 more.
From yummly.com


CRUSTLESS QUICHE WITH FETA, OLIVES, AND TOMATOES - ROTI …
crustless-quiche-with-feta-olives-and-tomatoes-roti image
2013-01-14 Beat eggs in a large bowl until foamy. Add milk, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed. Pour egg mixture over feta cheese and black olives. Top with sweet golden tomatoes with cut …
From rotinrice.com


FRESH TOMATO AND OLIVE QUICHE - MIRAGE MARGARINE
fresh-tomato-and-olive-quiche-mirage-margarine image
This is just a base for a quiche. The flavour combinations are endless, experiment with your favourite vegetables and cheeses. Ingredients. 2-3 medium Roma tomatoes 250g / 1 cup Kalamata Olives, pitted and rough chopped …
From miragemargarine.com


TOMATO OLIVE QUICHE RECIPE | KEEPRECIPES: YOUR …
tomato-olive-quiche-recipe-keeprecipes-your image
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 eggs
From keeprecipes.com


RECIPE FOR FRESH TOMATO AND BASIL QUICHE | ALMANAC.COM
recipe-for-fresh-tomato-and-basil-quiche-almanaccom image
2022-07-16 Instructions. Preheat oven to 350 degrees. Line 10-inch quiche pan with crust. Heat nonstick pan with olive oil; saute onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Top with …
From almanac.com


HEALTHY TOMATO AND OLIVE QUICHE RECIPE - SHESAID
healthy-tomato-and-olive-quiche-recipe-shesaid image
2015-07-03 Add the tomato puree and cook until the mixture has thickened. Season with salt and pepper. Take the pan off the heat, then add the 1 whole egg, followed by the 3 egg yolks. Grate some Parmesan cheese over the top, …
From shesaid.com


OVEN ROASTED TOMATO QUICHE WITH EXTRA VIRGIN OLIVE …
oven-roasted-tomato-quiche-with-extra-virgin-olive image
Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish. Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled. Whole Wheat Extra Virgin Olive Oil …
From oliveoilco.ca


TOMATO AND OLIVE QUICHE | RECIPES | FUSTINI'S OILS AND VINEGARS
Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in olive oil until golden brown, 1-2 minutes on each side. Step 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 ...
From fustinis.com


TOMATO OLIVE QUICHE - RECIPESRUN
In a large skillet, cook tomatoes in oil for 1-2 minutes on each side or until golden brown. 03 In a small bowl, whisk eggs and cream; stir in cheddar cheese.
From recipesrun.com


TOMATO AND ANCHOVY QUICHE | RECIPES | DELIA ONLINE
Method. Begin by lining a 10 inch (25cm) flan tin with the pastry, prick the base all over with a fork and pre-cook it on a baking sheet for 15 minutes. Then remove it from the oven and increase the heat to gas mark 5, 375F, 190C. Meanwhile, heat the oil in a medium saucepan and cook the finely chopped onion and crushed garlic over a gentle ...
From deliaonline.com


MUSHROOM AND TOMATO QUICHE RECIPE - RECIPES.NET
2021-10-19 In a large bowl, combine flour, butter, water, and shortening. Mix everything together until the dough becomes firm. Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400 degrees F. Roll out the pastry on a floured surface then place the pastry on a pie plate.
From recipes.net


OVEN ROASTED TOMATO QUICHE WITH UP EXTRA VIRGIN OLIVE ... - BELLA …
2013-10-29 1 pound meaty, tomatoes containing less water, such as Roma Tomatoes Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
From bellabalsamic.net


TOMATO QUICHE RECIPE FOR TWO • A WEEKEND COOK®
2021-10-16 Place the quiche pans on a baking sheet and Par bakes the crust for 5-8 minutes. When the crust is baked, reduce the oven heat to 325° F. In a large heavy skillet, heat the olive oil over medium heat. Saute the onions for 2-3 minutes, stirring occasionally. Add the garlic to the onions and cook an additional 30-40 seconds.
From aweekendcook.com


ROASTED TOMATO AND CARAMELISED ONION QUICHE RECIPE - FOOD TO …
2011-08-31 Meanwhile make the filling, melt butter in a medium frying pan on medium. Sauté onion and garlic for 2-3 minutes until tender. Stir in vinegar and sugar over medium heat for 15-20 minutes.
From foodtolove.co.nz


OLIVE AND SUN-DRIED TOMATO QUICHE - RECIPE - FINECOOKING
In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, rosemary, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper. Position a rack in the center of the oven and heat the oven to 325°F. Put the blind-baked crust on the rimmed baking sheet and scatter the feta, olives, and sun-dried tomatoes over the bottom, being sure they ...
From finecooking.com


TRY THIS FRESH TOMATO AND OLIVE QUICHE RECIPE FOR A DELICIOUS LUNCH
3. Gently press the dough into the bottom and up the sides of a fluted, removable bottom tart pan. 4. Line the shells with aluminum foil and place in the refrigerator for 30 minutes. 5. Pre-heat the oven to 375°F (200°C). 6. Remove the chilled shells from the refrigerator and fill with dried beans, or baking beans. 7.
From canolaharvest.com


SUN-DRIED TOMATO, OLIVE & FETA QUICHE - SASS MAGAZINE
Scramble the eggs and milk together in a medium-sized mixing bowl. Butter a pie pan and unroll the pie crust. Layer the empty pie crust with the sun-dried tomatoes, olives, spinach and feta cheese. The amount of sun-dried tomatoes, olives, and spinach is up to you! Pour the egg mixture over the ingredients. Cook for 50 – 60 minutes.
From sassmagazine.com


QUICHE RECIPE WITH BASIL, TOMATOES, OLIVE AND GARLIC
Quiche with Tomato, Basil, and Garlic Recipe. Directions: Preheat oven to 350 degrees. Line 10-inch quiche pan with crust. Heat nonstick pan with olive oil; saute onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Arrange tomato slices over cheese. Top with basil. Combine milk, cornstarch, pepper ...
From foodnewsnews.com


ROASTED TOMATO QUICHE WITH OLIVE OIL CRUST - DELLATERRA
2014-04-06 Oven Roasted Tomatoes 2 tbsp Della Terra Premium Extra Virgin Olive Oil 2 cloves garlic, crushed A sprig of fresh rosemary Sea salt Fresh ground pepper 1 pound meaty, tomatoes, such as Roma Preheat the oven to 300ºF. Combine the Della Terra Premium Extra Virgin Olive Oil, garlic, rosemary, salt, and pepper in a shallow oven proof dish. Slice the …
From dellaterra.ca


TOMATO OLIVE QUICHE - RECIPECIRCUS.COM
Layer with tomatoes and remaining provolone. Pour the egg mixture over the top. Bake at 375° F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting the quiche. Makes 8 servings • Freeze Option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before ...
From recipecircus.com


TOMATO, OLIVE, AND ROSEMARY CRUSTLESS QUICHE - MEDITERRANEAN …
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; add lemon zest and cook for 1 minute more.
From fooddiez.com


TOMATO OLIVE FLATBREAD - QUICHE MY GRITS
2019-05-14 Drizzle olive oil on one side of naan. Sprinkle with minced garlic. Place naan on sheet pan with oiled side up. Broil naan in oven for 2 minutes on high heat until lightly browned. Take naan out of oven and top with mozzarella and tomatoes. Sprinkle with salt and pepper. Top with black olives and sprinkle oregano over entire flatbread.
From quichemygrits.com


MEDITERRANEAN CRUSTLESS GLUTEN-FREE QUICHE - OLIVE TOMATO
Instructions. Preheat the oven at 350 degrees F (180 C) Brush a 9-inch quiche pan with a bit of olive oil. Heat the spinach in a pot until it shrinks for about 3-4 minutes. Strain and squeeze well. Let it cool and then chop. In a pan heat some olive oil …
From olivetomato.com


SUN-DRIED TOMATO OLIVE AND VEGGIE QUICHE [VEGAN]
In a large bowl mix together the cooked vegetables (and green onions) and your blended tofu mixture. Pour this mixture into your pre-baked pie crust and preheat your oven to …
From onegreenplanet.org


OVEN ROASTED TOMATO QUICHE WITH EXTRA VIRGIN OLIVE OIL PASTRY CRUST
Quiche Filling. 7 large eggs, beaten. 1 /12 cups oven roasted tomatoes, drained thoroughly. 2 tablespoons fresh basil, torn or chopped. 1 1/2 cups shredded Fontina. 1/4 cup fresh grated Pecorino Romano. 2 tablespoons minced shallot. 2 cloves garlic minced. Sea salt & fresh cracked pepper to taste. 10″ Olive Oil Pastry Crust recipe above ...
From oliveasudden.com


RECIPE: ROASTED TOMATO AND GOAT CHEESE QUICHE - KITCHN
2013-04-09 Lower oven heat to 375°F. Meanwhile, in a large bowl whisk together the eggs, milk, cream and 3/4 teaspoon salt until frothy. Mix in the basil and half the Parmesan cheese. Scatter half the tomatoes and half the goat cheese, crumbled, over the bottom of the quiche pan. Pour in the egg custard.
From thekitchn.com


CARAMELISED ONION AND OLIVE QUICHE RECIPE | FOOD TO LOVE
2011-07-31 30 gram butter; 1 large red onion, thinly sliced; 1 garlic clove, crushed; 2 teaspoon balsamic vinegar; 2 teaspoon brown sugar; 2 eggs; 1/2 cup thickened cream
From foodtolove.co.nz


TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE RECIPE
The Best Avocado Quiche Recipes on Yummly | Goat Cheese And Vegetable Quiche, Quinoa Avocado Quiche, Tomato And Avocado Quiche ... Crustless Basque Quiche Pork. canola oil, roasted red peppers, mozzarella cheese, corn starch and 8 more ... extra virgin olive oil, avocado, tomato, lime, Mexican shredded 4 cheese blend and 7 more. Avocado Toast Pork.
From foodnewsnews.com


TOMATO AND OLIVE QUICHE RECIPE BY SALAD.QUEEN | IFOOD.TV
Gooey Creamy Grilled Cheese Sandwich With Tomato. By: RebeccaBrandRecipes Beef Bourguignon
From ifood.tv


TOMATO OLIVE QUICHE RECIPE: HOW TO MAKE IT
Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois —Stephanie Proebsting, Barrington, Illinois
From stage.tasteofhome.com


FETA TOMATO QUICHE RECIPE - SIZZLING EATS
2022-01-08 Preheat oven to 350° F. Add onion and olive oil to a small skillet, and sauté until onion has a golden-brown coloring. Remove from heat oven done; set aside. Add feta cheese, tomato, basil, and onion to the pie crust. In a mixing bowl, add eggs, yolk, and milk; whisk until combined and fluffy.
From sizzlingeats.com


TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE - FOOD NETWORK
Method. Preheat 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, black in spots, about 10 minutes more. Remove from oven, and reduce heat to 350 degrees F.
From foodnetwork.co.uk


TOMATO OLIVE QUICHE | RECIPE | RECIPES, FOOD, LUNCHEON RECIPES
Aug 2, 2012 - Salty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois
From pinterest.ca


Related Search