Tomato & Olive Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust Ingredients: 1.5 Cups All Purpose Flour1/4 tsp Baking Powder1/4 tsp Baking Soda1 tsp Salt2 TBSPs Vegetable Oil1/2 Cup WaterFilling Ingredients:1/4 Cup All Purpose Flour1/2 tsp salt1/2 tsp pepper2 MED Fresh Tomatoes2 Eggs1 Cup 2% Milk1 Cup (4oz) Shredded Cheddar Cheese1 (6oz Can) sliced black olives1/2 Cup Chopped Sweet Brown Onion8 Slices Cheddar (Reduced fat/2% milk).
Dough/Crust Directions:
1. Put everything (except water) from the Crust Ingredients column in a med sized bowl. Mix & slowly add water until dough is slightly tacky.
2. Knead dough for 3 minutes until shiny.
3. Coat pie pan w/ non-stick spray.
4. Roll out dough w/ rolling pin. Be sure to put flour down on your counter so that the dough does not stick to the counter. Flip dough occasionally so that dough does not stick to the rolling pin.
5. Place dough in pie pan. Cut off any edges that overhang the pie pan. Toss edges into the bottom of the pan.
6. Set aside.
Filling Directions:
1. Chop onions & tomatoes.
2. Place onion & black olives in the bottom of the pie crust. Set aside.
3. Place 1/4 Cup flour, 1/2 tsp salt & pepper in large re-sealable plastic bag. Place chopped tomatoes in the bag. Fill bag w/ air & close. Shake bag to coat the tomatoes.
4. Combine shredded cheddar, milk & eggs in another med bowl. Mix well.
5. Layer cheese slices on top of the onions & blk olives.
6. Layer tomato mixture on top of cheese slices.
7. Pour the egg mixture over the top of the tomato mixture.
8. Bake @ 375 degrees for 40 minutes.
Serving Size: 8 Pie Wedges
Number of Servings: 8
Recipe submitted by SparkPeople user NOMOREGODDESS.
1. Put everything (except water) from the Crust Ingredients column in a med sized bowl. Mix & slowly add water until dough is slightly tacky.
2. Knead dough for 3 minutes until shiny.
3. Coat pie pan w/ non-stick spray.
4. Roll out dough w/ rolling pin. Be sure to put flour down on your counter so that the dough does not stick to the counter. Flip dough occasionally so that dough does not stick to the rolling pin.
5. Place dough in pie pan. Cut off any edges that overhang the pie pan. Toss edges into the bottom of the pan.
6. Set aside.
Filling Directions:
1. Chop onions & tomatoes.
2. Place onion & black olives in the bottom of the pie crust. Set aside.
3. Place 1/4 Cup flour, 1/2 tsp salt & pepper in large re-sealable plastic bag. Place chopped tomatoes in the bag. Fill bag w/ air & close. Shake bag to coat the tomatoes.
4. Combine shredded cheddar, milk & eggs in another med bowl. Mix well.
5. Layer cheese slices on top of the onions & blk olives.
6. Layer tomato mixture on top of cheese slices.
7. Pour the egg mixture over the top of the tomato mixture.
8. Bake @ 375 degrees for 40 minutes.
Serving Size: 8 Pie Wedges
Number of Servings: 8
Recipe submitted by SparkPeople user NOMOREGODDESS.
Nutritional Info Amount Per Serving
- Calories: 263.1
- Total Fat: 12.5 g
- Cholesterol: 65.4 mg
- Sodium: 712.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.9 g
- Protein: 11.7 g
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