Olive Quiche and Gruyère AOP

A quiche recipe with olives, tomatoes, herbs, and Gruyère AOP, courtesy of Le Gruyère .
November 10, 2016


Thoroughly mix the eggs, milk, cream, olive tapenade, and Gruyère AOP.

Finely chop the herbs. Add these to the filling and season with salt & pepper.  

Line an 11" round baking tin with the flaky pastry and prick the bottom several times with a fork. Then pour in the filling.

Arrange the tomatoes and olives on top and bake at 425°F (220°C) on the bottom oven shelf for about 30 minutes.

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  • 7 oz (200g) Gruyère AOP, grated
  • 2 eggs
  • 5 oz (150ml) milk
  • 2 oz (50ml) cream
  • 2 tbsp. green-olive tapenade
  • 1-2 handfuls of mixed herbs e.g. parsley, basil, oregano etc.
  • Salt and pepper
  • 1 flaky pastry, rolled into a round
  • 1 cup (250g) cherry tomatoes
  • 1/4 cup (50g) pitted black olives
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