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Easter - Italian Quiche


Italian Quiche

A small slice of this flavorful, fresh-tasting quiche is an extravagant treat. Impress family and friends any time of the year with this easy recipe.


1 unbaked 9-inch (4-cup volume) pie shell
1/4 cup (1 ounce) grated Parmesan cheese, divided
2 cups (16-ounce container) sour cream
3 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons Contadina Seasoned Bread Crumbs
1 tablespoon chopped fresh basil or 1 teaspoon dried basil (crushed)
3 cloves garlic (finely chopped)
1-3/4 cup (14.5-ounce can) Contadina Recipe Ready Diced Tomatoes (drained)
1/4 cup chopped ripe olives (optional)

SPRINKLE 1 tablespoon over bottom of unbaked pie shell.
WHISK sour cream, eggs, salt and pepper in medium bowl; pour into pie shell.
COMBINE remaining cheese, bread crumbs, basil and garlic in a small bowl; sprinkle over sour cream mixture. Top with tomatoes and olives.
BAKE in preheated 350 degrees F. oven for 50 to 60 minutes or until filling is set.
Makes 8 servings.



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