Sun-Dried Tomato and Olive Quiche

photo by ANN N.


- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4-6
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
directions
- 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!
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Reviews
-
This is such a creamy and flavorful quiche. So easy to throw together. We enjoyed it for brunch this morning. I used kalamata olives, as that is what I had on hand. I seasoned it with a little salt, fresh ground pepper and dried thyme. It came out perfect. The recipe did not specify what kind of cheese to use. I used cheddar, though feta would complement the flavors in this quiche wonderfully. Thank you for another great recipe, this is indeed Dee-licious!!!
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I live in the South West Wine Region of Western Australia. I am a full time mum with two little boys, so this website is great for new ideas to get them to eat vegies!(Or just hide them!!!)
I love trying out new recipes, all my friends comment on the "new, gourmet" dishes that I make. They love coming over for dinner, little do they know that I always pick easy dishes to make, just from a different country.
I like to think of myself as a bit of a culnary queen! Meaning I'm not afraid of trying new recipes that look so exquisite!!!