Lindsay® Olive Quiche Recipe

Lindsay® Olive Quiche Recipe

  • 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
  1. 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.
  2. In a medium sized mixing bowl, whisk together eggs, cream and oregano. Season with a pinch of salt, nutmeg and cayenne. Set aside.
  3. 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.
  4. Bake in a 375 degree oven for 20-25 minutes.
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