Recipes and Cooking Olive Quiche 3.6 (9) Add your rating & review Serve these Olive Quiche cups at brunch for a savory start to the meal. Make a big batch and enjoy leftovers with a piece of fruit for an on-the-go breakfast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 18, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 50 mins Chill Time: 1 hrs Bake Time: 20 mins Cool Time: 10 mins Total Time: 2 hrs 20 mins Yield: 20 mini quiches Jump to Nutrition Facts Ingredients 1 recipe Pastry Dough 20 pearl onions or frozen pearl onions, thawed and halved 3 eggs 1 ½ cup whole milk 4 ounce Swiss or Fontina cheese, shredded (1 cup) 3 green onions, sliced ¼ teaspoon salt ¼ teaspoon ground black pepper ½ cup pimiento-stuffed green olives and/or large pitted black olives, sliced Directions Prepare and chill Pastry Dough. If using fresh pearl onions, place them in a saucepan of boiling water. Remove saucepan from heat and let stand for 5 minutes. Drain. When cool enough to handle, remove skins from onions; carefully halve onions. Set aside. Preheat oven to 375°F. Divide chilled Pastry Dough into 20 portions; shape each portion into a ball. Place one ball in each of twenty 2 1/2-inch muffin cups. Press dough into bottoms and up sides of muffin cups. Set aside. In a medium bowl beat eggs with a fork until combined. Stir in milk, cheese, green onions, salt, and pepper. Ladle egg mixture into pastry crusts, filling each three-fourths full. On top of egg mixture in each muffin cup, arrange pairs of pearl onion halves and olive slices. Bake in the preheated oven for 20 to 25 minutes or until a knife inserted near centers comes out clean. Let cool in muffin cups for 10 minutes. Using a sharp knife, carefully loosen sides. Carefully remove from muffin cups; serve warm. Rate it Print Nutrition Facts (per serving) 159 Calories 10g Fat 12g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 159 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 57mg 19% Sodium 216mg 9% Total Carbohydrate 12g 4% Total Sugars 2g Protein 5g Vitamin C 0.6mg 3% Calcium 80.8mg 6% Iron 0.7mg 4% Potassium 65mg 1% Folate, total 28.2mcg Vitamin B-12 0.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.