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 in the quiche format it is most appetizing and original. Enjoy!

When the movie Julie&Julia was shown in the cinema, it didn't take me a second to ask me for the book on which it was based, it was not yet published in Spanish but I needed to have all her 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 don't have it yet, book day is coming up, it's the perfect excuse for them to be part of your gastronomic library! ( now available its version in Spanish !)

And as the good weather approaches, I couldn't resist imagining those meals in the open air where a delicious quiche cannot be missed. This one that I bring you today, in addition to being very Mediterranean, is totally different from what we are used to tasting. In this case, it does not contain 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 not even a tablespoon of filling is left over and of course, with a shortcrust pastry base, also a recipe from Julia Child , crunchy, with a butter flavor and nothing heavy. If you are too 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:

140 gr flour
85 g cold butter in small cubes
28 gr cold butter in small pieces
3- 4 ½ tablespoons of ice water
1/2 teaspoon salt
1/8 teaspoon sugar (optional)

For the quiche Nicoise filling:

40 gr finely chopped onion
900 gr tomato peeled, seedless 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
25 gr 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 best)
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
Extra virgin olive oil

ELABORATION

From the shortcrust pastry:

1. We have all the ingredients, except the water, in the glass of our mixer , and with the accessory of the shovel we take to high speed and stop about 4-5 times, until we get a sandy texture. The fact of doing it in batches is so that the dough does not get hot. When carrying so much fat it 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 baking paper, and place in the fridge 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). We 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 and carefully we roll the dough in the rolling pin and place it on our Kitchen craft ceramic mold , always previously buttered and floured. Cut the excess bodes, cover with baking paper and place the Kitchen craft ceramic balls on top of the dough (failing that, use chickpeas or other dried legumes as weight), place in the preheated oven at 200ºC and bake for 8 minutes, remove from the oven oven, remove the balls and paper and bake again for 2 minutes. Remove from the oven and reserve.

For 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, half a teaspoon of salt and 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 the heat and let cool.

7. In a bowl, beat the egg together with the yolks, add the chopped anchovies, tomato paste, 3 tablespoons of oil (counting the oil from the anchovies), chopped parsley, paprika and a pinch of cayenne . We mix well. Next, add the tomato and onion sauce, unify the mixture, season with 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 that the 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, the quiches can be enjoyed both hot, warm or even cold. They are always a hit!

loreto