Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings (one 9-inch quiche) |
Ingredients
- 4 cups grape tomatoes, mixed red and yellow if possible
- 6 tablespoons extra-virgin olive oil
- 1/3 cup pitted black olives, such as kalamata, halved lengthwise
- 1 1/2 cups day-old bread cubes (1-inch), preferably sourdough
- 1 cup chopped white onion (about 1 medium)
- Kosher salt and freshly ground black pepper
- 1 lemon, zest finely grated
- 2 cups half-and-half
- 2 large eggs plus 2 yolks
- 3 ounces grated Emmentaler cheese (about 3/4 cup)
- 3 ounces grated fontina cheese (about 3/4 cup)
- 1 teaspoon minced fresh rosemary
Instructions
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 331 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 95 mg |
| Sodium | 518 mg |
Reviews
Awesome!
This makes a very rich quiche. It’s rich, but very soft and custard-like. If you like firm dense quiches, this isn’t a good choice.
I found this recipe easy to prepare. I served it for a baby shower and it was received very well. The texture was smooth and creamy and the ingredients gave the quiche a rustic flavor. It was wonderful. I plan to prepare it again. I prepared a homemade pie crust rather than serving it crustless.
This was an amazing find. And quite simple as well. I did change a few things (because of the ingredients in my kitchenwhich worked out well. First, I only had 1+ cups of tomatoes.I couldn’t imagine more would work, because they fit in the dish perfectly. Second, I used my favorite cheese: gruyere only, yum. Finally, as if the calories matter at this point, I used fat free half and half. Maybe full fat cream would be richer, but this was very creamy and smooth. I served this for dinner with country ham and a salad. I only needed to cook this at 450 degrees for 20 – 25 minutes in my convection oven.
I made this last night. Tasted great, but it was runny. I can’t figure what I did wrong, or where I should have cut the liquids. BUT, it tasted great.
My brother and I made this for my mom for Mother’s Day. We didn’t change a thing and it was awesome! Everyone really enjoyed it.
This looks so good to me. The second I read cherry tomatoes, I was sold. Might omit the olives though, too salty for me but that is a personal preference.
I think a quiche or frittata is a great thing to make for mother’s day because it feeds many and you can eat it at any time.
We at how2heroes have a quiche recipe in our mother’s day category as well:
http://how2heroes.com/videos/entrees/quiche-casserole
I think a quiche or frittata is a great thing to make for mother’s day because it feeds many and you can eat it at any time.
We at how2heroes have a quiche recipe in our mother’s day category as well:
http://how2heroes.com/videos/entrees/quiche-casserole
I have cooked this dish many times and it always turn out fantastic, i hope you try my twist…….http://urbannewsninja.blogspot.com