My Gruyere and Olive Quiche recipe is a perfect light summer meal. The Gruyere cheese gives the quiche a lighter flavor and lets the olive shine through. The basil and tomato compliment the olive and cheese nicely.
The Pillsbury frozen puff pastry worked great and tasted just fine, it was nice and flaky. The package comes with two sheets of pastry, I thawed out one sheet and only used about half of it, maybe I need to try and make a few Palmiers with the leftover pastry dough.
Gruyere (pronounced groo·yehr ) cheese, when aged 6-9 months has a softer sweet, slightly salty delicate flavor. When aged for over 10 months the cheese takes on a more assertive flavor.
Serve this creamy gruyere and olive quiche recipe for breakfast with a hunk of fresh baguette or for lunch with a mixed green salad. Bake in a glass dish to easily check if the bottom of the crust is properly cooked.
The six-inch quiche will serve two to three portions depending on how hungry you are!
If you have leftovers, refrigerate and serve the next day or freeze by wrapping tightly in saran wrap and covering with foil. The frozen quiche will last for several weeks in the freezer, however, I prefer to use within a week or two.
update: I ate the whole quiche myself, kept going back for little nibbles during the day. Next time I’ll make two!
If you love olive check out Easy Sweet and Savory Olive Chicken for Two for dinner