I made some quiche appetizers last year and since they did so well, I tweaked the recipe and incorporated Lindsay® Olives. I’m submitting this scrumptious recipe (below), Olive, Pepper and Sun-Dried Tomato Brunch Quiches in the Lindsay® Olives “Love This Recipe” Contest.
These quiche appetizers would be great for a brunch or nice summer get-together. I again, used my square-hole pan and thoroughly love how easy it was to create these. I also increased the puffed pastry for the crust as well as added Dijon mustard, minced garlic and fresh basil. These would be great served with a nice light salsa or even a cool soup on the side. Enjoy!
For more olive recipes, check out the recipes on the Lindsay Olives website.
Olive, Pepper and Sun-Dried Tomato Brunch Quiches
Yields: 12 Appetizers
Prep time: 30 minutes
Cook time: 34 minutes
Total time: 1 hour 4 minutes
5 to 10 sheets frozen puff pastry dough, thawed
1 small yellow onion, finely chopped
1/2 cup sliced Lindsay® Black Ripe Olives, finely chopped
1/2 medium orange and yellow bell peppers, seeded and finely chopped
4 large eggs, beaten
3/4 cup cream cheese, at room temperature
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
3 fresh basil leaves, finely chopped
3/4 cup half-n-half or heavy whipping cream
1/4 cup sun-dried tomatoes packed in oil, drained and diced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese
1/2 cup shredded mild cheddar cheese
Preheat oven at 350°F. Spray a 12 square-hole baking pan or 12-hole muffin pan with non-stick cooking spray to cover sides and bottom of each section. Set aside.
Unroll sheets of puff pastry dough and place stacked dough on clean surface. With a knife or pastry cutter, cut dough to fit into bottom only of each hole of baking pan (square if using square-hole pan, circle if using a muffin pan). Place dough into bottom of each section of baking pan.
Place onion, olives and bell peppers in a microwave-safe dish and cook in microwave for 3 minutes. Stir. Cook for 1 additional minute. Drain.
Create quiche by whisking eggs, cream cheese, mustard, garlic, basil, half-n-half, tomatoes, salt and pepper. Pour into each section of baking pan; filling each half-way. Sprinkle each section with about 1/2 teaspoon of microwaved vegetables and shredded cheese. Stir lightly. Place pan in oven and cook for about 30-35 minutes. Cool in pan for 5 minutes.
Place appetizers on plates or serving platter. Serve warm.
NOTE: Appetizers can be frozen up to 2 months.
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