Olive Quiche

Olives

The strong olive flavour is one that all my family enjoys. We’ll eat olives with anything.

However, here we have a delicious recipe that incliudes olives and sweet red onions – how any one go wrong?

Note:
Serves 4 – 6 people
Takes 15 mins to prepare
Needs to rest for 30 min
Baking time is 45 – 60 mins

Pastry:
200g cake flour

5ml salt
100g butter, diced
30 – 40 ml iced water

Filling:
oil
2 red onions, finely chopped
2 clives garlic, finely chopped
salt and pepper ( ground black)
about 20 black olives, pitted
1 yellow pepper, sliced into strips
250g cream cheese
100ml milk
30 ml green olive tapenade
4 eggs
2 egg yolks
fresh salad leaves to garnish

Pastry – Blitz the flour, salt an d butter in a food processor until the mixture resembles large crumbs.
Add the iced water and blits to form a soft dough.
Flatten the dough slightly and cover with cling film.
Leave to rest in the fridge for 30 mins.
Preheat the oven to 200 deg C.
Roll out the dough on a floured work surface and use it to line the bottom of a 22cm quiche tin.
Prick the bottom with a fork and leave to rest in teh fridge for 10 mins.
Blind bake for10  mins.
Remove from the oven and turn down the heat to 180 deg C.

Filling – Heat a little oil and stir-fry the onions and garlic for a few minutes. Season with salt and pepper and add the olives and the yellow pepper.
Spoon into the prepared party dish. Whisk together the cream cheese, milt, tapenade,eggs and egg yolks. Season with salt and pepper, and pour the mixture overthe onion mixture. Bake for 30- 40 minutes or until done.

Serve with salad leaves or crisp rocket on the side.

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