Gruyere and Olive Quiche

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.


  • 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


  1. In a medium bowl, beat together the eggs, milk, olives, and Gruyère.
  2. Add the basil and tomatoes to the egg mixture and season with salt and pepper.
  3. Line a 6-inch pie pan with the puff pastry and prick the bottom 2-3 times with a fork.
  4. Then pour in the filling and top with extra olives.
  5. 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.
  6. Let sit for 10 minutes before slicing.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 217mgSodium: 488mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 15g

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a photo on Instagram with the hashtag #aweekendcook.

Other Breakfast Ideas

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

Reader Interactions


  1. Cindi

    A friend of mine gave me your recipe and I made a double batch last weekend, yummy stuff😊.

  2. 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.

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