Black olive quiche without pastry
Ingredients
For
4
personnes
- 50g of black olives from France (PDO Nyons, PDO Vallée des Baux de Provence, PDO Nice, etc.)
- 100g of flour
- 3 eggs
- 30 cl of milk
- 100g of diced ham
- 1 tablespoon of mild-flavoured olive oil
- 1 teaspoon of mustard
- 50g mozzarella, finely diced
- Salt, pepper
Tip
Feel free to experiment with this crustless olive quiche by swapping the ham for bacon or bacon lardons! You can also discover the recipe for a leek and salmon quiche made with French olive oil by clicking here!
Instructions
- Preheat the oven to 180°C. Stone the olives. Slice or dice them.
- Mix the flour and eggs together, add the milk, then the rest of the ingredients.
- Divide the pastry between small, pre-oiled tart tins.
- Bake in the oven for about 20 minutes.
- Serve as a starter, accompanied by a salad, at a picnic, or cut into portions for a sociable pre-dinner drink!
Tip
Feel free to experiment with this crustless olive quiche by swapping the ham for bacon or bacon lardons! You can also discover the recipe for a leek and salmon quiche made with French olive oil by clicking here!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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