Ingredients1 h 20 m servings
- Bake unpricked pastry shell at 375 degrees F for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. in a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. Bake for 25-30 minutes or until a knife inserted near the center comes out clean.
- Meanwhile, in a skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.
- Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.
ReviewsRead all reviews 8
Come on peeps, try this incredible quiche! We all loved it Debbie even tho I used Fontina and Smoked Gouda. I had several cheeses leftover from our party last weekend that I wanted to use up and...
This recipe was quite tasty. I didn't have refrigerator crust, so I used refirgerated croissant roll and pieced it together to make a crust. I also used Parmesan cheese instead of swiss. My hus...
Got rave reviews from my guests even though I made it a "meatless" pizza quiche. I also used milk instead of half & half and it turned out great. I will make this again for sure!
This was very tasty. It did take longer than 25-30 minutes to cook the egg mixture through. I also added a bit of garlic to the tomato and onion.
I thought the flavor in this quiche was pretty good. Definitely not a quiche I've had before. I did make a couple changes. I used a frozen pie crust, milk instead of half and half, and pepper ja...
Definitely a unique quiche. Like Linda I used what cheeses I had on hand... Provolone on the crust, cheddar & provolone on top of the egg layer, mozzarella on the very top. My 8 year old love...