Best Tomato Olive And Rosemary Crustless Quiche Recipes

Tomato, Olive and Rosemary Crustless Quiche image

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 6 to 8 servings (one 9-inch quiche)

Number Of Ingredients 12

4 cups grape tomatoes, mixed red and yellow if possible
6 tablespoons extra-virgin olive oil
1/3 cup pitted black olives, such as kalamata, halved lengthwise
1 1/2 cups day-old bread cubes (1-inch), preferably sourdough
1 cup chopped white onion (about 1 medium)
Kosher salt and freshly ground black pepper
1 lemon, zest finely grated
2 cups half-and-half
2 large eggs plus 2 yolks
3 ounces grated Emmentaler cheese (about 3/4 cup)
3 ounces grated fontina cheese (about 3/4 cup)
1 teaspoon minced fresh rosemary

Steps:

Preheat the oven to 450 degrees F.
Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.

Tomato, Olive and Rosemary Crustless Quiche image

Provided by Vicki Pollitt

Time 1h35m

Number Of Ingredients 13

4 c grape tomatoes
5 Tbsp olive oil
1/3 c kalamata olives, pitted, cut lengthwise
1 -1/2 c day old bread crumbs
1 c chopped white onion
1 lemon, zest only, finely grated
2 c half and half
2 large eggs
2 egg yolks
pinch freshly ground black pepper
3/4 c white cheddar cheese, grated
3/4 c fontana or other cheese, grated
kosher salt

Steps:

1. Heat oven to 400 degrees. Put tomatoes on baking pan and toss with 1 T. Olive oil. Roast in oven for 13 minutes. Add olives, toss with olive oil in pan and roast with tomatoes another 10 min, until tomatoes have some black spots. Reduce heat to 350 degrees and remove pan.
2. Meanwhile pulse bread cubes into crumbs in food processor. Heat 2 T. oil in skillet and saute bread crumbs over medium heat about 5 min. until lightly toasted. Evenly spread crumbs in 9 inch Quiche or pie pan. Place pan on a baking sheet.
3. Wipe skillet out, add 2 T. oil and add chopped onion and season with 1/2 tsp. salt. Cook until starting to turn brown. Add lemon zest. Cook 1 minute more.
4. Whisk eggs, yolks and half and half together, Season with salt and pepper to taste.(omit salt if using a salty cheese). Evenly spread onions over crumbs in pan. Combine cheeses and spread over onions. Add tomatoes and olives, Sprinkle with Rosemary and pour egg mixture over.
5. Bake at 350 until center is just set, 40-50 minutes. Cool on rack before serving.