Receta Provencal Tomato Quiche #SundaySupper Honors #CookforJulia
Provencal Tomato Quiche – Tomatoes, anchovies, and onions a familiar, savory combination for pizza but in a quiche, I’m not so sure.
Julia Child is no doubt a culinary icon and I am ecstatic to be participating in this #SundaySupper event in honor of Julia’s 100th Birthday. You see, my grandma and mother were not only #SundaySupper advocates but also magnificent cooks and avid cooking show viewers. Julia Child’s trilling voice resonating throughout the house is a warmhearted memory. So much so that not even my grueling work schedule - continuous 12-hour days for more than a month - could not prevent my participation. Additionally, this week’s #SundaySupper hosted by Samantha author of The Little Ferraro Kitchen, is being celebrated with PBS and JC100. Knowing my mother and grandmother both owned cookbook collections that included Chef Child's, I totally regret not requesting them. **sigh **
Relying on several internet sources and food blogs, this Provencal Tomato Quiche recipe was a perfect fit; simplicity in both preparation and ingredients. From what I read, she does not give the amounts for all ingredients in this recipe, recommends using skinned tomatoes, and endorses the use of frozen piecrust. With that information in mind, I used my best judgment and listed the amounts.
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” Julia Child
Provencal Tomato Quiche
adapted from Julia Child
Ingredients
1 9" ready made piecrust
5-6
- medium fresh ripe tomatoes
- 1/4 cup
- olive oil
- 2 cups
- onions, sliced thin
- 1
- large clove garlic, pureed or mashed
1/4 tsp.
salt
2 - 3 turns
freshly ground black pepper
1/2 tsp.
oregano
good pinch
cayenne pepper
1 Tbps
tomato paste (optional)
1 extra large egg
3
egg yolks
3 Tbsp.
fresh parsley, chopped
8 - 10
anchovy fillets in olive oil, drained, reserving oil
1/4 cup
Parmesan Cheese, grated
1 large
tomato, sliced thin for topping
Cooking Directions
Pre-bake pie crust. - Prick all over with a fork. Gently cover over the top with foil, fill with dried beans or pie weights. Bake according to package time, about 10 - 15 minutes.
Prepare the tomatoes for peeling- Set a pot of water to boil. Core the tomatoes and drop into boiling water for 15 - 25 second. Cool enough to allow safe handling. Skins should peel away easily with the scrape of a knife. (I didn't peel the tomato I used to top the quiche. The skin provided the firmness needed to make thin slices)
Prepare the anchovies by mashing with 1 tbsp of the reserved oil.
Sliced the onions, seed and squeeze excess water from the tomatoes then course chop. Mash or puree the garlic.
Add 2 tablespoons of the oil to a large frying pan and heat medium. Next add the onions and saute until tender but not browned.
Add the garlic and the chopped tomatoes, and bring to a simmer. Cover and cook for about 10 minutes, stirring frequently. Mash the tomatoes with the back of the spoon as needed. The mixture should begin to form a thick puree.
Add the salt, pepper, oregano, cayenne, and tomato paste if needed, and stir to combine. Cook uncovered for a few more minutes to meld flavors. Remove from heat and transfer to a glass bowl to cool.
When tomato mixture is almost to room temperature, lightly beat the egg and egg yolks in a separate bowl then add the fresh parsley. Stir the eggs into the tomato mixture.
Assemble the quiche - Spread the mashed anchovies over the bottom of the pie crust. Pour the egg-tomato mixture into the pie and spread smooth with a spatula. Cover evenly with the Parmesan cheese. Top with the tomato slices. (I added a few anchovies for extra garnish)
Bake in the upper third of a preheated oven for 25-30 minutes, or until quiche has puffed a bit and crust is browned.
Exquisite was my first thought! This quiche so reminded me of something my grandmother would serve. Rich, savory, and fresh, most certainly unlike any other quiche I have prepared. The salty anchovies contrasting the sweet ripe tomatoes were beyond wonderful. One clove of garlic seemed a bit sparse to me. As it turned out, 1 clove was perfect. The flavor of each spice was evident and complimenting.
Hubby was more than impressed. The flavors reminded him of our favorite pizza yet more savory and rich. Hubby enjoyed Julia's Provecal Tomato Quiche alonside a pile of chilled shrimp with chili pepper seafood sauce. I went with a double slice a la cart!