Olive Bruschetta & Tomato Quiche
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SERVES: 4-6
A perfect brunch, lunch, or dinner. Serve with a green salad. You’ve got a bistro classic with a very distinctive Mediterranean flair! |
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INGREDIENTS
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| - 1 round refrigerated pie dough (you can certainly make your own, but if you feel like using a little store-bought help, we won’t judge)- 3 large eggs, room temperature- 1 Cup heavy whipping cream- 1 Cup shredded sharp cheddar cheese- 2 scallions, chopped- ½ jar Wildfare Olive Bruschetta, well drained- ¼ jar Wildfare Semi Sun Dried Cherry Tomatoes, well drained- 6 steamed asparagus spears (optional)- 3 slices provolone cheese |
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1
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Preheat oven to 450 degrees.
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2
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Unroll pie crust round into a 9” pie pan. Flute edges. Cover the crust with a double layer of aluminum foil and back for 8 minutes. Remove the foil and bake for an additional 5 minutes. Remove from oven.
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3
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Reduce oven temperature to 375 degrees.
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4
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In a bowl, whisk the eggs and cream together. Add the cheddar cheese, scallions, Wildfare Olive Bruschetta and Wildfare Semi Sun Dried Cherry Tomatoes. Mix thoroughly.
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5
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Place the pie pan with partially baked pie shell onto a sheet tray. Line the pie crust with the slices of provolone. Overlapping is fine.
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6
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Carefully pour the quiche mixture into the pie crust on top of the provolone.
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7
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Place asparagus spears on top to delineate slices.
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8
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Place quiche (on sheet pan) into the oven and bake for 45 minutes.
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9.52 OZ Olive Bruschetta
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| Earthy black olives and briny green olives are artfully balanced with tomatoes, herbs, and spices. A grilled piece of bread is a perfect vehicle – but let your appetite be your inspiration! |
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5.64 OZ Semi Sun Dried Cherry Tomatoes
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| Our semi sun dried process results in sweet, concentrated cherry tomatoes that literally burst in your mouth with a gorgeously intense flavor! |
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