Ripe Olive Quiche
Prep: 20 min
Cook: 40 min
Total: 60 min
Serves: 20
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With a rich and creamy filling that perfectly balances the briny flavor of ripe olives and the savory notes of anchovies, this quiche is a delightful crowd-pleaser. Nestled in a flaky patty shell, it offers a luxurious texture that's equally enjoyable served warm or chilled. Ideal for brunch gatherings, picnics, or as a savory snack, this dish is sure to impress anyone who loves bold flavors combined with comforting creaminess.
Ingredients
Ingredients
- 10 Oz Frozen Patty Shells
- 8 Oz Cream Cheese
- 2 - Egg
- 2 Cups Canned Pitted Ripe Olives - Drained
- 2 Oz Rolled Anchovies With Capers
- 1/2 Cup Fontina (or Imported Swiss Cheese) - Grated
- 1/2 Cup Parmesan Cheese - Grated
Directions
Directions
- Thaw patty shells in refrigerator.
- Knead patty shells together and roll out.
- Press into 10-inch fluted tart pan.
- Mix cream cheese with eggs; pour into pastry.
- Cut olives into halves and chunks.
- Sprinkle evenly over cheese filling.
- Arrange anchovies on top; sprinkle with cheeses.
- Bake in 400-degree oven for 40 minutes or until brown.
Serve warm or cold.
Nutrition
Per serving · 20 servingsCalories
210
Fat
15 g
Saturated fat
7 g
Carbohydrates
12 g
Sugar
1 g
Fiber
2 g
Protein
6 g
Sodium
450 mg
Cholesterol
50 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 10 Oz Frozen Patty Shells
- 8 Oz Cream Cheese
- 2 - Egg
- 2 Cups Canned Pitted Ripe Olives - Drained
- 2 Oz Rolled Anchovies With Capers
- 1/2 Cup Fontina (or Imported Swiss Cheese) - Grated
- 1/2 Cup Parmesan Cheese - Grated
