Olive and Gruyère Quiche
Suggested Wine: Santa Isabel Chardonnay
4 eggs, beaten
1 cup whole milk, heated
8 oz. sliced Yukon Goldpotatoes, blanched
1 cup California Black RipeOlives, halved
1 cup chopped fresh spinach
3⁄4 cup grated Gruyère cheese
11⁄2 tsp. chopped sagekosher salt and groundblack pepper to taste
1 (9-inch) prepared pie crust
Directions:In a large mixing bowl,whisk together eggs and milk.Stir in potatoes, CaliforniaBlack Ripe Olives, spinach,cheese and sage. Season totaste with salt and pepper andpour into prepared pie crust.Bake in a 375° F oven for 40-45 minutes. Cool on a rack for5-10 minutes, then cut intowedges. Serve warm or atroom temperature. Serves 6.
