You are here

Olive Quiche Appetizers

southern.chef's picture
  Pastry 1 (For Double-Crust 9-Inch Pie)
  Monterey jack cheese 6 Ounce
  Eggs 6
  Pimiento-stuffed olives 1 Cup (16 tbs)
  Commercial sour cream 2 Cup (32 tbs)
  Dried whole oregano 1 Teaspoon

Roll pastry to 1/8-inch thickness on a lightly floured surface, fit in bottom and up sides of a 15- x 10- x 1-inch jellyroll pan.
Set aside.
Position shredding disc in food processor bowl, top with cover.
Cut cheese to fit food chute, and shred, using firm pressure.
Remove cheese, and set aside.
Position knife blade in processor bowl; add eggs.
Top with cover.
Process 5 seconds.
Add olives, sour cream, oregano, and shredded cheese; process 5 seconds.
Pour into prepared crust.
Bake at 425° for 15 minutes.
Reduce temperature to 375°, and continue baking for 20 to 25 minutes or until center is set.
Cool slightly, and cut into 1 1/2- x 1 1/4-inch bars.
Garnish with sliced pimiento-stuffed olives, if desired.
Note: Quiche may be baked a day ahead and refrigerated.
To reheat, bake at 375° for 10 minutes or until thoroughly Heated.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (20 votes)