My Olive and Gruyere 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.
Gruyere and Olive Quiche for 2
A perfect light and flaky custard quiche made with a premade Pillsbury puff pastry.
Ingredients
- 2 eggs
- ⅓ cup milk
- ½ 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, beat together the eggs, milk, olives, and Gruyère.
- Add the basil and tomatoes to the egg mixture and season with salt and pepper.
- 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 sit for 10 minutes before slicing.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 224Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 217mgSodium: 488mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 15g
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!
Looking for something a little simpler, try making a dinner of fluffy scrambled eggs.
Smaller French Toast Casserole with Fresh Berries
Breakfast Bread With Cinnamon Topping
If you love olive check out Easy Sweet and Savory Olive Chicken for Two for dinner
Lillian
Easy and turned out great. Love the flavor combination of the cheese and olives. Will make again for a light dinner and pair with nice salad.
Cindi
A friend of mine gave me your recipe and I made a double batch last weekend, yummy stuff😊.