Olive – Cheese – Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 400 g flour
- 50 g butter, soft
- 1 egg (s)
- 1 teaspoon salt
For covering:
- 40 g butter, melted
- 75 g olives, black, pitted, drained weiht
- 75 g olives, reen, pitted, drained weiht
- 300 g cheese, e.. Gruyère, rated
- 2 tablespoon parsley, chopped
- Rosemary, fresh, chopped
- 1 egg (s)
- 150 ml cream, sweet
- 50 ml red wine, medium dry
- salt
- Pepper, freshly ground
- Flour, for the work surface
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Knead a smooth dough from the flour, butter, egg, salt and 200 ml of lukewarm water and let it rest for about 30 minutes. Finely dice the olives. Mix the cheese with the egg, parsley, rosemary, cream and wine and season with salt and pepper. Roll out the dough on a floured work surface and line a greased quiche dish with it. Preheat the oven to 180 ° C. Brush the dough base with the melted butter, cover with the olive cubes and spread the cheese mixture on top. Bake the quiche for about 30 minutes until golden brown. Sprinkle with fresh parsley or rosemary for serving.
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