This Black Olive Quiche is a savory, custard-style pie made with eggs, cream, cheese, and black olives nestled in a flaky pie crust. Popular in mid-century entertaining, it combines the sharp tang of mustard and Monterey Jack cheese with the rich creaminess of eggs and heavy cream, balanced by the briny bite of sliced black olives. Likely served at luncheons or as an elegant brunch centerpiece, this recipe reflects a blend of comfort and sophistication from a time when quiche was an exotic yet accessible dish for home cooks.
Ingredients
- 1 9-inch pie crust (, unbaked)
- 1 tbsp mustard
- 4 eggs
- 1 cup whole milk
- 1 cup heavy cream
- ½ cups Monterey Jack cheese (grated )
- 1 tbsp parsley (chopped )
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup black olives (sliced)
Instructions
Step 1: Prepare the Crust
- Place unbaked pie crust in 9-inch pie pan or quiche pan.
- Brush the bottom of the crust with mustard.
Step 2: Make the Filling
- In a bowl, beat eggs until smooth.
- Add milk and cream, mix well.
- Stir in grated cheese, parsley, salt, pepper, and sliced olives. Mix thoroughly.
Step 3: Assemble and Bake
- Pour filling into prepared pie crust.
- Bake in a preheated 350°F oven for 45 minutes, or until center is set.
Step 4: Cool and Serve
- Let stand for a few minutes before cutting and serving.
Tips
- Substitute Swiss or Gruyère cheese for Monterey Jack for a nuttier flavor.
- Add sautéed onions or leeks for extra depth.
- Use a pre-made pie crust to save prep time.
- Serve warm or at room temperature for best flavor.
Nutrition
Calories: 385kcalCarbohydrates: 18gProtein: 11gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 168mgSodium: 472mgPotassium: 194mgFiber: 1gSugar: 3gVitamin A: 983IUVitamin C: 1mgCalcium: 178mgIron: 2mg
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