Fresh Tomato and Olive Quiche

A photo of a serving of delicious fresh tomato and olive quiche.

Savour the delicious aromas of this fresh tomato and olive quiche recipe.

The delicious and savoury tastes of fresh tomatoes, olives, and eggs combine in this recipe to make a tasty and satisfying lunch. This recipe can be used as a foundation for further taste combinations. Experiment with your other favourite vegetables and cheeses.

Fresh tomato and olive quiche



2-3 medium Roma tomatoes
250g / 1 cup Kalamata Olives, pitted and rough chopped
100g / ¼ cup Feta, crumbled
4 Eggs
375ml / 1½ cup Half and Half Cream
1 tsp Garlic, minced

Flaky Pie Dough

450g / 1.5 cups Canola Harvest margarine, cold, cut into cubes
250ml / 1 cup Ice Water
440g / 3.5 cup All-Purpose flour
pinch Salt


For pie dough
1. In a large mixing bowl combine the flour and salt together.
2. Into the bowl of flour and salt, add the Canola Harvest margarine cubes. Toss them to coat evenly in flour.
3. With your finger tips or a pastry cutter, begin breaking the Canola Harvest margarine down into pea sized cubes.
4. Once the Canola Harvest margarine is in small pieces pour in 3/4 of the water. Begin kneading the dough together with your hands, adding more water as needed. The dough should not be wet and you should still be able to see a small amount of dry flour.
5. Turn the dough out onto a floured surface, divide it in two and press it into 2 disks about 3 cm thick.
6. Wrap each in plastic wrap and refrigerate for at least 1 hour, preferably overnight, before rolling. Roll this dough straight from the fridge to maintain its flaky quality.

For quiche
1. In a large bowl, whisk together the eggs, cream and minced garlic until thoroughly combined. Season with 1 tsp each of salt and pepper. Set aside while you prepare the quiche shell.
2. On a lightly floured surface, roll out the flaky pie dough to 1/8-inch (3 mm) thickness. This is easiest when done between two pieces of parchment that have been floured.
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. Place the tart in the oven and “blind-bake” for 10-12 minutes, until the edges begin to dry out and turn golden. Remove the foil and beans from the shells and return the pan to the oven.
8. Continue cooking until the bottom of the shell is dry and all the edges are golden brown, approximately 6-8 minutes.
9. Remove the tart pans from the oven and fill with the tomatoes, olives and feta cheese.
10. Reduce the oven temperature to 300°F (165°C).
11. Place the tart shells on a baking sheet and place on an oven rack that is extended. Pour in the egg filling to the top of the shell, and gently push the rack into the oven. This will help reduce the amount of spilling that could occur, by filling the shell and then transporting to the oven.
12. Bake until the centre is no longer wet, and the filling no longer wiggles when shaken, approximately 30-35 minutes.
13. Remove from the oven and allow to cool 5 minutes before removing the outer ring.
14. Serve warm with a fresh garden salad and your favourite dressing.

Chef’s Notes
• This is a great starting point for any kind of quiche. Replace the vegetables with your family favourites. Just be sure to cut any vegetables into bite sized pieces to allow them to cook thoroughly.
• If there is any remaining egg mixture, try making an omelet with it, or storing it for a quiche on a different day. This will keep in the refrigerator for 4 days./div>

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