Olive quiche

By admin
19 April 2012

The pungent flavour of the olives beautifully balances the sweetness of the red onions.

Serves 4-6

Preparation time: 15 min

Resting time: 30 min

Baking time: 45-60 min


200 g cake flour

5 ml (1 t) salt

100 g butter, diced

30-40 ml iced water



2 red onions, finely chopped

2 cloves garlic, finely chopped

salt and freshly ground black pepper

about 20 black olives, pitted

1 yellow pepper, sliced into strips

250 g cream cheese

100 ml milk

30 ml (2 T) green olive tapenade

4 eggs

2 egg yolks

fresh salad leaves to garnish


Blitz the flour, salt and butter in a food processor until the mixture resembles large crumbs.

Add the iced water and blitz to form a soft dough.

Flatten the dough slightly and cover with clingfilm.

Leave to rest in the fridge for 30 minutes.

Preheat the oven to 200 °C.

Roll out the dough on a floured work surface and use it to line a 22 cm quiche tin.

Prick the bottom with a fork and leave to rest in the fridge for 10 minutes.

Blind bake (with baking paper and baking beans inside the pastry shell) for 10-15 minutes, remove the beans and baking paper and bake for another 3 minutes.

Remove from the oven and reduce the temperature to 180 °C.


Heat a little oil and stir-fry the onions and garlic for a few minutes.

Season with salt and pepper and add the olives and yellow pepper.

Spoon into the prepared pastry shell.

Whisk together the cream cheese, milk, tapenade, eggs and egg yolks.

Season with salt and pour the mixture over the onion mixture.

Bake for 30-40 minutes or until done.

Serve with a green salad.

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