Olive Gruyere Quiche


  • 4 eggs, chopped
  • 1 cup whole milk, heated
  • 8 ounces Yukon gold potatoes, sliced and blanched
  • 1 cup California Black Ripe Olives, halved
  • 1 cup fresh spinach, chopped
  • 3/4 cup Gruyere cheese, grated
  • 1 1/2 teaspoons sage, chopped
  • Kosher salt and ground black pepper to taste
  • 1 (9 inch) prepared pie crust


In a large mixing bowl, combine eggs, California Ripe Olives, pickles, green onion, mayonnaise, chives, tarragon, mustard powder, salt and pepper. Place four slices of bread on a clean surface. Spread 6 ounces of egg salad on top of each. Top with 1-2 leaves of lettuce, 2-3 ounces of sliced tomato and 1 ounce of sliced red onion. Cover with remaining slices of toast Serves 4.