Black Truffle Quiche with Olives, Feta and Pesto Genovese


  • 3 eggs
  • 5.3 oz flour
  • 1 bag of yeast
  • 1/2 tsp Liquid Gold Black Truffle olive oil
  • 1/2 cup of milk
  • 1.7 oz of Parmigiano Reggiano
  • 3.5 oz of feta cheese
  • 1 jar of  Pesto Genovese
  • 1.7 oz of pitted Black Olives
  • Black Pepper


  1. Preheat oven to 350°F.
  2. In a bowl, mix together the eggs, the flour, the yeast and pepper with a whisk.
  3. Slowly drizzle in the olive oil and then add the milk. Fold in Pesto Genovese. Pour half of the mixture in a baking tin, add the diced olives and the feta cheese, and cover with the remaining mixture. Sprinkle with Parmigiano Reggiano.
  4. Bake for 45 minutes at 350°F or until firm. Serve immediately with a side salad.

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