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Joe

REC: Tomato Quiche. With summer tomatoes on the way, you gotta try this >>

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Joined: Dec 14, 2005

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Posted to Thread #1896 at 12:09 pm on May 17, 2006

though I've made it off-season with a mixture of canned and fresh tomatoes. The anchovies are barely noticable but important for a depth of flavor. This freezes well.

PROVENCAL TOMATO QUICHE

from Julia Child's The Way to Cook

A pre-baked 9-inch tart shell (or pie crust)

6 medium fresh ripe tomatoes, (divided)
2 cups sliced onions
1/4 cup or so olive oil, (divided)
1 large clove of garlic, purreed
Seasonings: salt, pepper, oregano and ceyenne pepper; tomato paste, optional
1 egg plus 3 yolks, lightly beaten together
1/4 cup lightly pressed down, chopped fresh parsley
8 anchovy fillets (half a can, or a big squeeze of anchovy paste)
1/4 cup grated Parmesan cheese

Have the tart shell ready.

Set aside one tomato for garnish. Core the rest, plunge into boiling water for 30 seconds to loosen skins, drain and peel. Slice in half crosswise and remove seeds with your finger. Chop.

In a skillet, saute the onions in 2 Tbs. of the oil until tender but not browned, 8 to 10 minutes. Stir in the garlic, then the tomatoes, and simmer 10 minutes or so, stirring frequently, until a thick puree. Stir in seasonings to taste, including a little tomato paste if you think it needed; let cool to tepid, then beat in the eggs and parsley

Preheat the oven to 375*F.

Mash the anchovies with 1 Tbs. of the oil and spread in the tart shell. Cover with the tomato mixture and sprinkle on the cheese.

Cut the reserved tomato into thin slices and arrange tastefully on top. Salt the tomato slices lightly and drizzle with a little olive oil.

Bake 30 to 35 minutes, until lightly puffed and an agreeable patchy brown.

(Notes: if you are using fresh oregano, use a light hand. I slmost ruined a big batch of these the first time I used fresh oregano instead of dried--it's vey pungent! This can be baked up to a day ahead, then reheated on a cookie sheet. After a day or two the anchovy flavor gets stronger, so I think it's best to freeze it.)


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