Try a twist on the old standard and toss some Lindsay® Black Olives into that quiche! Baked in mini pie crusts, these individual olive and egg-filled 'quichettes' are sure to please.
INGREDIENTS (for 8 servings):
- 1 teaspoon olive oil
- 1/4 cup yellow onion, diced
- 1/4 cup Lindsay® Black Ripe Pitted Olives, diced
- 2 eggs, beaten
- 1 cup heavy cream
- 1 teaspoon chopped fresh oregano
- Salt to taste
- Ground nutmeg to taste
- Cayenne pepper to taste
- 20 (2 inch) mini pie crusts or phyllo cups
- 1 ounce shredded emmenthal cheese
Heat olive oil in a small saute pan over medium heat. Add onion and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
In a medium sized mixing bowl, whisk together eggs, cream and oregano. Season with a pinch of salt, nutmeg and cayenne. Set aside.
Place mini pie crusts on a baking sheet. Fill the bottoms of each cup with olive mixture. Top with egg mixture and sprinkle with cheese.
Bake in a 375 degree oven for 20-25 minutes.