Kalamata olive quiche is a delightful dish that combines the rich, salty taste of Kalamata olives with a creamy, eggy custard, all nestled in a buttery, flaky crust. Whether you're hosting a brunch, looking for a fancy dinner side, or simply in the mood for a gourmet treat, this quiche will not disappoint. Here's a simple yet delicious recipe to create your own Kalamata olive quiche at home, promising flavors that dance on your palate with every bite.
Ingredients
Before we dive into the steps, let's gather all the ingredients you'll need:
- 1 pre-made pie crust (or homemade if you're up for it)
- 6 large eggs
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 cup of Kalamata olives, pitted and halved
- 1/2 cup of feta cheese, crumbled
- 1/2 cup of shredded mozzarella or Swiss cheese
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Fresh thyme or oregano for garnish
- Salt and pepper to taste
Instructions
Preparation:
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust to fit a 9-inch pie dish. If using a frozen crust, let it thaw and then fit it into your pie dish.
Make the Filling:
First, heat olive oil in a small pan over medium heat. Add the chopped onions and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, cream, and milk. Season with a pinch of salt and a good grind of pepper. Stir in the cooled onions and garlic, the Kalamata olives, and both types of cheese. Your filling should look rich and enticing.
Assemble the Quiche:
- Pour the egg mixture into the prepared pie crust, spreading the olives, cheese, and onions evenly.
- Tap the dish gently on the counter to release any air bubbles.
- If desired, sprinkle a bit more cheese on top for extra flavor.
Bake the Quiche:
- Place the quiche in the oven on the middle rack.
- Bake for 35-45 minutes or until the center is set and the top is golden. The quiche is done when a knife inserted into the center comes out clean.
👨🍳 Note: To prevent the crust from burning, you can cover the edges with aluminum foil or a pie shield halfway through baking.
Finishing Touches:
Once baked, remove the quiche from the oven and let it cool for at least 10 minutes before slicing. This resting period allows the quiche to set further, making for cleaner cuts.
Garnish with fresh thyme or oregano to add a pop of color and a hint of herbaceousness.
| Step | Description |
|---|---|
| 1. Prepare Oven & Crust | Set oven to 375°F, prep pie crust in dish |
| 2. Sauté Aromatics | Cook onions and garlic, let cool |
| 3. Mix Ingredients | Combine eggs, cream, milk, olives, cheese, and sautéed ingredients |
| 4. Assemble & Bake | Pour mixture into crust, bake until set |
| 5. Cool & Serve | Let quiche cool before slicing, garnish with herbs |
Here we conclude our adventure into the realm of Kalamata olive quiche. Not only is this dish visually appealing, but it also offers a complexity of flavors that can elevate any meal. From the buttery crust to the savory filling, this recipe makes for a memorable dining experience, whether you're serving it for breakfast, brunch, or as a sophisticated dinner side. The harmony of salty Kalamata olives with creamy eggs and cheese in this crusty pie is sure to make it a favorite in your culinary repertoire.
Can I use a different type of olive for this quiche?
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Yes, you can substitute Kalamata olives with other varieties like black olives or green olives, though the flavor profile will change.
How long does this quiche keep in the fridge?
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The quiche will keep well refrigerated for up to 4 days. Ensure to wrap it tightly or store it in an airtight container.
What's the best way to reheat leftover quiche?
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The best way to reheat quiche is in the oven at around 350°F (175°C) for about 10-15 minutes, or until it's heated through. This helps retain the texture of both the crust and the filling.
