Tapeschetta is a combination of tapenade and bruschetta.

I borrowed this magnificent idea from my fellow foodie friend, Chef Mimi:

One evening when I had short notice that a few girlfriends were coming over, I quickly made this appetizer.

It evolved from wanting to make a bruschetta, but running out of tomatoes. So to stretch what I had, I added some previously prepared tapenade. And it worked well!

I so love watching Mimi’s recipes evolve and her luscious and delicious photography. Thanks for being in my life, Mimi!

And, I also had some Triscuits lurking in the cupboard from an evening of cheese and crackers on the porch a few months ago – so I got creative!

Black Pepper Tomato Tapeschetta Triscuit Quiche

Triscuit Crust:
1 cup finely ground Triscuit cracker crumbs
1 cup all purpose flour
8 Tbs. cold butter, chopped into 1″ cubes
1 egg
1 Tbs. vinegar
1 Tbs. ice water

Preheat the oven to 400 degrees.
Combine all the crust ingredients in the bowl of a food processor. Pulse until crumbly and somewhat sticky. Transfer to a clean piece of floured parchment paper and then roll into a 9″ pie crust with another piece of parchment on top. Transfer to a deep dish pie plate.

Meanwhile, create the Tapeschetta.

Tapeschetta:
6 oz. sundried tomato tapenade
2 oz. sundried tomatoes, rehydrated and drained, then chopped
4-5 Roma tomatoes, diced
2 Tbs. extra virgin olive oil
1/8 tsp. sea salt
1/2 tsp. ground black pepper

Toss all the ingredients together in a small bowl and let sit for 5-10 minutes.

Filling:
6 large eggs
1 recipe Tapeschetta
8 oz. Black Pepper Bellavitano cheese, chopped into 1″ cubes

Whisk together the eggs, Tapeschetta, and cheese. Pour into the unbaked pie crust.
Bake for about 45 minutes, until the eggs are almost set.
Remove from the oven and allow to cool (the eggs will continue to set) for at least an hour before slicing and serving!