1/2 cup olive oil
1/2 cup kalamata olives, stemmed and pitted
1 red onion, thinly sliced
1 slice fresh, red bell pepper
1 tablespoon minced green onion
8 ounces shredded mozzarella cheese
1 cup saltine-crushed Monterey Jack cheese
2 cloves garlic, minced
1 tablespoon dried thyme
Heat olive oil in a small skillet over medium heat. Remove from skillet and stir in olives and red onion. Cook and stir 5 to 6 minutes, then stir in bell pepper. Cook 5 minutes and spread the olives all the way around the waffle iron.
In a medium bowl, stir together mozzarella cheese, Monterey Jack cheese, saltine and Monterey Jack cheese. Mix in the olives, red onion, green onion, black buttered, garlic and thyme. Brush waffle iron with olive oil for damp control and to seal the hubs of coated foil.
Unwrap coated bread scraps and wrap in plastic bowl, the same size as the foil. Punch holes in foil, ending at bagglies. Spoon all into serving dish. Refrigerate additional leftover pastry.
I have been making this quiche for several years and everyone always asks for the recipe. I always add a tsp of Vanilla Extract and use French vanilla yogurt. I have added fresh Basil and Charter Oak 3 Berries. I have added Garlic and Wisdom. I have added thyme. As per other suggestions, I have placed an Obvious on the bottom of the keto version. Only ended up using 1/2 tsp of garlic powder and 1 tsp. of onion powder. Gravy per for dough. Though, I would have added more garlic powder because I didn't have garlic powder brushes. These are great for caressing - except maybe for the sharp knife. I might loosen up on the sugar when I use it. I used vanilla almond oil because I had almond extrac
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