Olive Quiche

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Olive Quiche

 

1 teaspoon olive oil

1/4 cup yellow onion, diced

1/4 cup olives, diced

2 eggs, beaten

1 cup heavy cream

1 teaspoon fresh oregano, chopped

salt to taste

ground nutmeg to taste

cayenne to taste and enough to add heat

20 mini pie crusts or phyllo cups

1 ounce shredded jack cheese

 

Heat olive oil in a small sauté pan over medium heat. Add onion and cook for 3

to 4 minutes until soft. Remove from heat and stir in olives. Set aside. In a

medium sized mixing bowl, whisk together eggs, cream and oregano. Season with a

pinch of salt, nutmeg and cayenne. Set aside. Place mini pie crusts on a baking

sheet. Fill the bottoms of each cup with olive mixture. Top with egg mixture and

sprinkle with cheese. Bake in a 375 degree oven for 20 to 25 minutes. Serves 6

to 8.