The best vegetarian quiche for weekend brunch. This olive gruyere quiche combines potatoes, black olives, spinach, cheese and sage for a savory breakfast treat. Recipe provided by the California Olive Committee.
4 eggs, lightly scrambled
1 cup whole milk, heated
8 ounce Yukon gold potatoes, sliced and blanched
1 cup Lindsay® Ripe Pitted Olives, halved
1 cup fresh spinach, chopped
3/4 cup Gruyere cheese, grated
1 1/2 teaspoons sage, chopped
Kosher salt and ground black pepper to taste
1 (9 inch) prepared pie crust
In a large mixing bowl, whisk together eggs and milk.
Stir in potatoes, California Ripe Olives, spinach, cheese and sage.
Season to taste with salt and pepper and pour into prepared pie crust.
Bake in a 375°F oven for 40-45 minutes.
Cool on a rack for 5-10 minutes, then cut into wedges. Serve warm or room temperature.
