Tomato, Olive, and Rosemary Quiche



  • Grape Tomatoes – 1 pint
  • Kalamata olives – 1/3 C
  • Onion – 1 C
  • Half-and-half – 2 C
  • Eggs – 2
  • Egg Yolks – 2
  • Emmentaler cheese – 3/4 C
  • Fontina cheese – 3/4 C
  • Rosemary – 1 T


  1. Preheat oven to 450 degrees F. Spread the tomatoes, onions, and kalamata olives out in a single layer (keeping each separated) on a shallow baking pan, and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes.
  2. Remove from oven, and reduce heat to 350 degrees F.
  3. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Drizzle with and mix in olive oil.
  4. Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper, to taste. Evenly spread the onions in the prepared pan. Combine the cheeses and scatter over the onions. Top with the roasted tomatoes and olives, and sprinkle with rosemary. Pour the custard over the fillings.
  5. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach