Tomato, Olive, And Rosemary Crustless Quiche
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil1 cup
Pitted Black Olives2 cups
Half-And-Half2 large
Egg1 tsp
Rosemary (minced fresh)Directions:
1
Preheat oven to 450 degrees F
2
Spread the tomatoes out in a single layer on a shallow baking pan, and toss with 2 tablespoons olive oil
3
Roast on the top rack for 15 minutes
4
Add the olives, and continue to roast until the tomato skins are dark brown, black in spots, about 10 minutes more
5
Remove from oven, and reduce heat to 350 degrees F
6
Meanwhile, pulse bread into crumbs in a food processor
7
Heat 2 tablespoons oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes
8
Evenly spread crumbs in a 9-inch glass or ceramic pie pan
9
Place pan on a baking sheet
10
Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions, and season with 1/2 teaspoon salt
11
Cook, over medium-high heat until translucent and starting to brown; add lemon zest and cook for 1 minute more
12
Remove from heat and cool slightly
13
Whisk half-and-half, eggs and yolks in large glass measuring cup
14
Season with salt and pepper, to taste
15
Evenly spread the onions in the prepared pan
16
Combine the cheeses and scatter over the onions
17
Top with the roasted tomatoes and olives, and sprinkle with rosemary
18
Pour the custard over the fillings
19
Bake until the quiche is just set in the center, about 40 to 50 minutes
20
Cool completely on a rack before serving