Tomato Quiche with Olives

Preparation time: 20 MInutes
Cook Time: 45 Minutes (mostly unattended)
Makes: 6 Servings


  • 2 oz. chopped onion (~¼ Cup)
  • 5 T. olive oil, separated
  • 2 lbs. Tomatoes (fresh or canned, though fresh usually tastes better)
  • 1 Clove Garlic mashed
  • ½ tsp. each dried oregano, basil, thyme
  • ½ tsp. sea or kosher salt
  • ⅛ tsp. freshly ground black pepper
  • 3 eggs, separated
  • 3 T Tomato paste
  • 3 T chopped parsley
  • 1 tsp. paprika
  • Pinch of cayenne pepper
  • 12- 24 Black olives, pitted and sliced in halves
  • Grated parmesan


  • 2 cups 100% stone ground whole wheat flour
  • ½ Cup applesauce
  • ¾ stick of butter (6 T)
  • 1 T mixed herbs
  • 1 tsp. salt
  • ¼ Cup cold water


  1. Preheat oven to 350℉. Peel, seed and juice the tomatoes (squeeze gently) and chop the pulp roughly.
  2. Heat 2 tablespoons of olive oil in a large frying pan and stir in the tomatoes, garlic, herbs (oregano, basil, thyme), and seasonings. Cover the pan and cook for 5 minutes over low heat.
  3. Uncover, raise heat and cook for 5 minutes more, stirring or shaking pan occasionally to evaporate the juice almost entirely. Remove from heat and allow mixture to cool slightly. 
  4. Prepare the crust by mixing everything except the cold water together. Rub the butter into the flour until the mixture is uniformly crumbly. Add the water a little at a time, working it into the dough until a smooth, pliable ball is formed. (Add more cold water if necessary).
  5. Roll the dough to fit the quiche dish and trim or tuck the edges as necessary and prick with a fork. Cover the unbaked crust with foil and bake blind for 20 minutes.
  6. Meanwhile, beat 3 egg yolks, 2 tablespoons olive oil, tomato paste, parsley, paprika, and cayenne into the tomato mixture and check seasoning.
  7. In a separate clean metal or glass bowl beat the eggs whites with an electric mixer until they hold stiff peaks.
  8. Fold the tomato mixture into the egg whites the spread the tomato mixture into the pastry shell.
  9. Place the olives decoratively over the top, sprinkle 1 oz. grated parmesan and drizzle the remaining 1 tablespoon of olive oil over the top. Bake in top half of oven for 25 - 30 minutes until golden on top and slightly firm to the touch.