Mediterranean Quiche with Kalamata Olives and Sun-dried Tomatoes
This Mediterranean Quiche combines the robust flavors of Kalamata olives and sun-dried tomatoes with a fluffy, golden crust for a delectable and nutritious meal.
Equipment
- 9-inch pie plate
- Medium skillet
- Mixing bowl
- Whisk
- Spatula
Ingredients
Pie Crust
- 1 pre-made pie crust (9-inch) or homemade equivalent
Quiche Filling
- 4 large eggs
- 1 cup heavy cream 240 ml
- 1/2 cup feta cheese, crumbled 113 grams
- 1/2 cup grated Parmesan cheese 50 grams
- 1/2 cup sun-dried tomatoes, chopped 90 grams
- 1/2 cup Kalamata olives, pitted and sliced 75 grams
- 1/4 cup red onion, finely chopped 40 grams
- 1 tablespoon olive oil 15 ml
- 1 teaspoon dried oregano 1 gram
- 1/2 teaspoon salt 3 grams
- 1/4 teaspoon black pepper 0.5 grams
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- If using a homemade pie crust, roll the dough out to fit a 9-inch pie plate. Gently place the crust into the pie plate, trim any excess, and crimp the edges.
- In a medium skillet over medium heat, sauté the red onion in olive oil until translucent, about 3-4 minutes.
- Add the chopped sun-dried tomatoes and sliced Kalamata olives to the skillet, and sauté for an additional 2 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, heavy cream, oregano, salt, and black pepper until well combined.
- Stir in the crumbled feta cheese and grated Parmesan, then add the sautéed onion, sun-dried tomatoes, and olives.
- Pour the filling into the prepared pie crust, smoothing out the top with a spatula.
- Bake in the preheated oven for 40 to 45 minutes, or until the quiche is set and the top is golden brown.
- Allow the quiche to rest for at least 10 minutes before slicing.
- Serve warm, garnished with fresh basil leaves if desired.
Notes
For a lighter version, substitute half of the heavy cream with milk.
This quiche can be made ahead and refrigerated overnight. Reheat in the oven before serving.
Feel free to add spinach or arugula to the filling for an extra touch of greens.