Olive Gruyere Quiche

California Olive Committee
  • Yield: 6 servings


4 eggs, slightly beaten
1cup whole milk, heated
8ounces Yukon gold potatoes, sliced and blanched
1cup California Black Ripe Olives, halved
1cup fresh spinach, chopped
3/4cup Gruyere cheese, grated
1 1/2teaspoons sage, chopped
Kosher salt
Freshly ground black pepper
1 (9-inch) prepared piecrust


  1. In a large mixing bowl, whisk together eggs and milk. Stir in potatoes, olives, spinach, cheese and sage. Season to taste with salt and pepper and pour into prepared piecrust. Bake in a 375F oven for 40 to 45 minutes. Cool on a rack for 5 to 10 minutes, then cut into wedges. Serve warm or room temperature.

Recipe courtesy of the California Olive Committee