tomato olive quiche


Palafox and Main St.
Pensacola, FL
Sue Shattuck, Betsy LeGallais, Shane Camp

6 large soft corn tortilla (gluten free is best)
18 eggs
1 ½ cups ricotta cheese
2 cups grated smoked Gouda or Havarti cheese
2 cups sliced green olives
12-14 slices tomatoes (1/4” thick)
4 Tbsp. fresh rosemary
½ tsp. Bodacious olive oil

Preheat gas oven to 350 degrees. Bake in a half-sheet pan or shallow casserole dish.

In a large bowl, whip eggs. Add Ricotta cheese and mix well. Coat sheet pan with olive oil to avoid sticking. Lay the 6 large tortilla shells in pan (overlapping if necessary.) Lay the sliced tomatoes on top of the tortilla shells. Sprinkle the green olives over the entire pan, then sprinkle the rosemary on top. Pour the egg and ricotta mixture on top. Top with grated cheese. Bake in pre-heated oven for 25 minutes. Remove from oven, let rest for 5 minutes before slicing.