Serves 6 to 8
• 1 recipe Basic Short-Crust Pastry
• 1 large onion, peeled, halved, and sliced
• 2 cloves garlic, peeled and thinly sliced
• 2 Tbs. olive oil
• ½ lb. Swiss cheese, coarsely grated
• 2 eggs
• 1 cup cream
• salt and pepper to taste
• ½ cup sliced (roasted and peeled) pimiento pepper
• ¼ cup sliced, cured Greek olives (black)
1. Prepare the short crust, line an 11-inch quiche pan with it, and prebake according to instructions.
2. Sauté the sliced onions and garlic in the olive oil until they are golden brown. Distribute them evenly over the bottom of the pastry shell. Spread the grated cheese over the onions and garlic.
3. Beat the eggs and cream together with a little salt and pepper and pour them over the cheese. Arrange the sliced pimientos and olives on top of the cheese in an attractive pattern and bake the quiche for 15 minutes in a preheated oven at 450 degrees, then reduce the heat to 350 and bake for another 10 to 15 minutes, or until the top of the quiche is lightly browned in spots.
4. The quiche may be served hot, but I think it’s better if it is allowed to cool to room temperature or chilled before serving.
