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  • Julia Child's Tomato Quiche

    3 posts, 3 voices, 3716 views, started Aug 16, 2009

    Posted on Sunday, August 16, 2009


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      Julia Child’s tomato quiche

      It is still Julia season. The movie "Julie & Julia" is a hit. She called this "quiche a la tomate, nicoise." To peel tomatoes, cut out core and place in boiling water for 15 seconds. The skin should peel off easily. If not, return to water for another 10 seconds and try again. To remove seeds, cut in half at the equator to expose seed chambers. Flick out as much of the seeds as possible with the back of a spoon or fork handle.

      • 8- or 9-inch pie dough (frozen or packaged is fine)
      • 2 tablespoons olive oil
      • ¼ cup onion, peeled and minced
      • 1½ to 2 pounds ripe tomatoes, peeled, seeded and chopped
      • 1 clove garlic, peeled and mashed
      • ½ teaspoon oregano, basil or thyme
      • ½ teaspoon salt
      • Black pepper to taste
      • 1 large egg and 3 egg yolks
      • 8 chopped anchovy fillets in oil
      • 3 tablespoons tomato paste
      • 3 tablespoons chopped parsley
      • 1 teaspoon paprika
      • Pinch of cayenne pepper
      • 12 pitted black olives
      • ¼ cup Parmesan cheese, grated
      Heat oven to 375 degrees.

      Place dough in a pie pan or straight-side quiche pan, and prick bottom in several places with a fork. Top dough with aluminum foil and weight down with dried beans or pie weights. Bake 8 to 10 minutes, until edges begin to brown. Remove weights and foil, and return to oven for another 5 to 8 minutes, until crust is lightly browned and begins to pull away from the sides of the pan. Remove, and set aside to cool.

      In a sauté pan or skillet, heat the oil over medium-high heat, and when shimmery add the onions. Cook 5 minutes or so, until softened but not browned. Add the chopped tomatoes and seasoning. Cover, and lower heat. Cook 5 minutes or so, shaking pan occasionally until moisture evaporates. Allow to cool slightly.

      In a mixing bowl, beat together the egg, egg yolks, anchovies and oil from the anchovy can, tomato paste, parsley and seasonings. Fold in the cooked tomatoes. Spread tomato mixture in the partially baked pastry shell. Place olives decoratively over the top, and sprinkle cheese over. Return to hot oven, and bake 25 to 30 minutes, until quiche has puffed and browned.
      Serves 4 to 6.


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