Cheddar-Olive Tart

This is the lazy cousin of quiche Lorraine: a custard of eggs and cream with grated sharp cheddar and sliced black olives, poured into a tart shell and baked. No sauteed onions, no bacon, no pre-cooking. Mix everything in one bowl, pour, bake, done.

The egg-to-cream ratio (three eggs to a cup and a half) is the sweet spot for savory custards, just enough structure to set firmly while still slipping silky on the tongue. Heavier ratios get rubbery, lighter ones never set up.

Sharp cheddar is the right cheese, mild cheddar disappears against the cream and olives. Use a properly aged cheddar (12-month minimum) for the depth this simple recipe relies on.

Black olives bring that briny, slightly bitter contrast that keeps the rich custard from becoming one-note. The recipe leaves the choice open, but kalamata or oil-cured olives have far more character than canned black olives if you can swing the swap.

A single 9-inch tart or four small individual tarts both work, the smaller ones bake faster and make a more elegant brunch presentation.

Pro Tips

• Blind-bake the tart shell for 10 minutes before filling if you want a properly crisp bottom, otherwise the wet custard will leave it pale and soggy.
• Whisk the eggs and cream together first, then fold in the cheese and olives. This gives a smoother set than dumping everything in at once.
• Test for doneness by gently shaking the pan, the custard should jiggle slightly in the center but not slosh. Carryover cooking finishes the rest.
• Cool 5 to 10 minutes before slicing, this lets the custard fully set so slices come out clean.

Variations

• Add 2 strips of crumbled cooked bacon or 2 ounces of diced ham for a heartier version.
• Substitute Gruyere or Comte for cheddar for a more sophisticated French-leaning flavor.
• Stir in 2 tablespoons of finely chopped fresh chives or thyme for an herbal lift.