food Lindsay® Olive Quiche recipe
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Lindsay® Olive Quiche recipe
    20 servings

Ingredients:

  • 1 teaspoon olive oil
  • 1/4 cup yellow onion, diced
  • 1/4 cup Lindsay® Black Ripe Pitted Olives, diced
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon chopped fresh oregano
  • Salt to taste
  • Ground nutmeg to taste
  • Cayenne pepper to taste
  • 20 (2 inch) mini pie crusts or phyllo cups
  • 1 ounce shredded emmenthal cheese

    Instructions:

  • Heat olive oil in a small saute pan over medium heat.
  • Add onion and cook for 3-4 minutes until soft.
  • Remove from heat and stir in olives.
  • Set aside.
  • In a medium sized mixing bowl, whisk together eggs, cream and oregano.
  • Season with a pinch of salt, nutmeg and cayenne.
  • Set aside.
  • Place mini pie crusts on a baking sheet.
  • Fill the bottoms of each cup with olive mixture.
  • Top with egg mixture and sprinkle with cheese.
  • Bake in a 375 degree oven for 20-25 minutes.



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