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Quiche Italian

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Submitted by feedme

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

1 1
EACH EACH ONIONS
small (1/4 cup), chopped
2 3E+1
TABLESPOONS ML BUTTER
3 3
EACH EACH EGGS
large
1 1
CAN CAN BLACK OLIVES
small, chopped *
0.6
TEASPOON ML CAYENNE PEPPER
1 1
CAN CAN TOMATO SAUCE *
1 ½ 7.5
TEASPOONS ML OREGANO
2 2
EACH EACH GARLIC CLOVES
medium, chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
¼ 1.3
TEASPOON ML SALT
optional
8 8
OZ. OZ. MUSHROOMS
raw, sliced, sauteed, drained *
4 4
OZ. OZ. SWISS CHEESE
grated, or mozzarella cheese *
1 1
X X PIZZA TOPPINGS
optional *
1 1
PIE SHELL (9 INCH)
8 inches, unbaked

Directions

Preheat oven to 400℉ (200℃).

In heavy skillet, Sauté the onion in the butter over medium heat until they are clear and tender, about 5 minutes.

Add tomato sauce, garlic, salt, pepper and oregano.

Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes or until mixture thickens.

Set aside to cool.

In a separate bowl, beat the eggs.

Add olives, parsley and cayenne, stirring until well blended.

Slowly fold in the tomato mixture.

(Be careful. If tomato mixture is too hot, the eggs will cook and quiche will not puff.)

f you wish you can make the quiche to this point and refrigerate mixture a few hours until you are ready to bake, but you have to add 10 to 15 minutes to baking time.

Pour the mixture into the shell.

Layer the mushrooms and any other toppings desired on top of mixture.

Then sprinkle the grated cheese over the toppings.

Bake in preheated oven 30 to 35 minutes (40 to 50 minutes if refrigerated) or until puffed and brown on top.

Remove from oven and allow to cool 5 minutes before slicing.

If you use aluminum disposable pie tin, be very careful moving quiche into and out of oven or quiche will take a dive for your kitchen floor.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 300 59% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 447mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 14% Vitamin C 23%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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