Gruyere and Olive quiche on plate with french baguette

Gruyere and Olive Quiche Recipe for a Simple Summer Meal

My Gruyere and Olive recipe for quiche 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 compliments 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 Palmier’s 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 month he basil and tomato comps 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.  Theoretically the quiche will last for several weeks, 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!

Cheers,

Sydney

Gruyere and Olive Quiche for 2

Gruyere and Olive Quiche for 2

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 55 minutes

A perfect light and flaky custard quiche made with a premade Pillsbury puff pastry.

Ingredients

  • 2 eggs
  • 1/3 cup milk
  • 1/2 cup Gruyere cheese, shredded
  • 2 tablespoons black olives, chopped
  • 4-5 cherry tomatoes, diced
  • 2-3 fresh basil leaves, chopped
  • salt and pepper to taste

Instructions

In a medium bowl, mix the eggs, milk, olives and Gruyère .

Add the basil and tomatoes to the eggs mixture and season with salt and peeper.

Line a 6 inch pie pan with the puff pastry and prick the bottom 2-3 times with a fork.

Then pour in the filling and top with extra olives.

Bake about 25 minutes, you want the crust to be brown and flaky and the mixture to be slightly wobbly when you remove from the oven.

Let set for 10 minutes before slicing

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 224 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 217mg Sodium: 488mg Carbohydrates: 6g Fiber: 1g Sugar: 1g Protein: 15g

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