Quiche a la tomato, niçoise
You will love the quiche that Loreto brings us, from Sabores de Colores ! The mixture of olives, tomato and anchovies result in a very Mediterranean flavor, and that in the quiche format is most appetizing and original. Bon Appetite!
When the movie Julie & Julia was broadcast in the cinema, it didn't take me a second to ask for the book on which it was based, it hadn't been published in Spanish yet but I needed to have all its recipes close by so that those two precious volumes would become bedside books and consultation. Both the recipes with the illustrations are a dream. And if you still don't have it, book day is coming up, it's the perfect excuse for them to be part of your gastronomic library! ( Spanish version now available !)
And since the good weather is approaching, I couldn't resist imagining those outdoor meals that can't go wrong with a delicious quiche. This one that I bring you today, in addition to being very Mediterranean, is totally different from the ones we are used to tasting. In this case it does not have cream and its main base is natural tomato.
To prepare this quiche I have used a round ceramic mold from Kitchen Craft , with the perfect size so that there is not even a spoonful of filling left over and of course, with a shortcrust pastry base, also a Julia Child recipe, crispy, with a butter flavor and nothing heavy. If you are lazy to do it, you can use a prepared base, although you already know that the result is not the same.
INGREDIENTS (for 4-6 people)
For the shortcrust pastry:
85 gr cold butter in small cubes
28 gr cold butter in small pieces
3- 4 ½ tablespoons ice water
1/2 teaspoon salt
1/8 teaspoon sugar (optional)
For the quiche Niçoise filling:
40 gr finely chopped onion
900 gr peeled tomato, without seeds and chopped. Plus 1 sliced tomato to decorate
1 egg and 3 yolks
8 anchovy fillets plus the oil from the can that contains them
3 tablespoons tomato paste
12 pitted black olives
25g grated Parmesan
1 pinch of ground cayenne
3 tablespoons chopped parsley
1/2 teaspoon of oregano, basil or thyme (you can mix them if you want or use the one you like the most)
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
extra virgin olive oil
From the shortcrust pastry:
1. We put all the ingredients, except the water, in the glass of our mixer , and with the paddle accessory we bring to high speed and stop about 4-5 times, until we get a sand texture. The fact of doing it in batches is so that the dough does not heat up. Carrying so much fat happens easily.
2. Once we have achieved the desired texture, add 3 tablespoons of water, activate the mixer and see if the dough forms a ball or needs more water. If so, add the remaining water.
3. Remove from the mixer to a floured surface and work until you get a dough with a fresh and smooth texture. Shape into a ball, wrap in parchment paper and refrigerate for at least 2 hours.
4. Once the dough has rested, stretch it out on a floured surface with the help of a rolling pin (I have used the Le Creuset wooden rolling pin that I am in love with). Stretch the dough in a circular shape with a thickness of about 4mm.
Le Creuset wooden rolling pin , Kitchen Craft quiche pan and Le Creuset skillet iron skillet
5. Next, carefully roll the dough onto the rolling pin and place it on our Kitchen craft ceramic mould , always previously buttered and floured. Cut off the remaining borders, cover with parchment paper and place the Kitchen craft ceramic balls on top of the dough (if not, use chickpeas or other dry legumes as weight), place in a preheated oven at 200ºC and bake for 8 minutes, remove from oven, remove the balls and paper and bake again for 2 minutes. Remove from the oven and reserve.
From the quiche niçoise filling:
6. Sauté the chopped onion in our Le Creuset skillet over low heat with 2 tablespoons of olive oil. Add the chopped tomatoes, from which we will have removed the skin and seeds, the crushed garlic, the aromatic herbs, the half teaspoon of salt and the pepper. Cover and cook over low heat for about 5 minutes. After this time, uncover and cook until the tomato juice has almost completely evaporated. Remove from heat and let cool.
7. In a bowl, beat the egg together with the yolks, add the chopped anchovies, the tomato paste, 3 tablespoons of oil (counting that of the anchovies), the chopped parsley, the paprika and a pinch of cayenne . We mix well. Next, add the tomato and onion sauce, unify the mixture, rectify salt and pepper if necessary (remember that anchovies are very salty). We booked.
8. Arrange the filling on the shortcrust pastry partially baked in white, sprinkle the Parmesan cheese, distribute the tomato slices and the olives, sprinkle with a tablespoon of oil and bake at 190ºC (always preheated oven) for 25-30 minutes or until quiche has puffed up and browned on the surface.
Julia Child 's recipes never fail - this delicious quiche, without cream as we are used to enjoying it, is really delicious. And as you know, quiches can be enjoyed both hot, warm or even cold. They are always a hit!
Mari Carmen said:
Buenos días, tengo una duda, en esta receta,la pasta de tomate? Como se hace? o se compra ?, y si es así donde?
Alicia Cabezas said:
Las recetas que poneis en el blog tienen tan buena pinta y las fotos son tan bonitas que entran ganas de hacerlas todas.
La he preparado, pero usando una masa brisa ya preparada. Ha quedado riquísima, muy suave y ligera. Para la próxima vez pondré más anchoas, el sabor era muy sútil, y creo que se le pueden añadir algunas más, aunque supongo dependerá también del tipo de anchoas.
¡Cómo me alegro, Teresa! La alegría que me das! :) muchas gracias, un saludo, Claudia
Ayer la vi… no me pude resisitir en provarla … y fue la cena de ayer mismo! Buenísima! y ya estoy comprando el libro… Gracias!