| Tomato Olive Quiches
2 unbaked 9 inch pie shells
1/4 cup of all purpose flour
1/2 teaspoon of salt
freshly ground pepper
2 large tomatoes, cut into slices 1/2 inch thick
2 tablespoons of oil
2 eggs
1 cup of shredded cheddar cheese
1 cup of whipping cream
two 2 ounce cans of sliced black olives, drained
1 cup of minced green onion
2 ounces of provolone cheese, thinly sliced
Preheat oven to 425ºF. Bake pie shells for 8 minutes. Remove from oven and set aside. Reduce oven temperature to 375ºF. Combine flour, salt and pepper in small dish. Dip tomato slices into mixture, shaking off excess. Heat oil in large skillet over medium high heat. Add tomatoes to skillet in batches and sauté until golden, turning once, about 3 to 5 minutes. Drain thoroughly. Beat eggs lightly in medium bowl. Stir in cheddar and cream. Arrange half of olives, onion, provolone and tomatoes in one pie shell. Pour half of egg mixture over top. Repeat with remaining ingredients and pie shell. Bake until centers are set and tops are golden, about 40 - 45 minutes. Let cool 5 minutes before cutting. Makes two 9 inch quiches |
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