While most quiche are cream based, the essential ingredient, that which "holds" the filling all together, is the eggs. This novel (and creamless) quiche is more like a deep-dish pizza than a typical Quiche Lorraine. It's strong tomato and cheese taste, slightly acidic and peppery, makes it a great foil when serving as a veggie with a meat dish. It also works as a great stand-alone lunch dish when served with salad.
- 1/2 medium onion
- 1 clove garlic
- 1 2_ oz can of whole Italian plum tomatoes
- 1 small can Anchovies
- 1/2 t Salt
- 1/8 t Pepper
- 1 T Sweet Paprika
- 1 t Oregano
- 1/2 cup Parmesan
- 1 9" pie crust
- 1 can pitted large Black Olives
Chop a half a medium onion.
Add the onion to a hot frying pan with enough oil to film the bottom of the pan. Cook over a medium heat for a few minutes until the onion turns translucent.
Open a can of whole Italian-style plum tomatoes. Drain all of the liquid; we won't be using that.
Add the tomatoes to the pan. Chop them roughly, and stir the tomatoes and onions together. Raise the heat. We want to boil off most of the liquid, leaving only the onion and tomato pulp. This may take 5-10 minutes. While its cooking we'll move on to the preparation of the rest of the quiche. Just keep an eye on the pan, stirring from time to time, and not letting it burn.
Put a chopped (or pressed, clove of garlic in a bowl.
To that same bowl add 3 egg yolks and one full egg.
Add 3 T of tomato paste to the bowl.
Put a can of anchovies on a cutting board, reserving the oil from the can. (We'll want to add that to the dish later).
Chop the anchovies and add them to the bowl.
Chop a bunch of parsley - we'll need about 3 - 4 T altogether.
Now we have the parsley, egg, anchovies, garlic and spices in the bowl.
We're going to add 3T of oil to the bowl, first adding whatever is in the anchovies container. I was able to get about 1 1/2 T. Now add the difference in olive oil.
Add 1 t of oregano.
Add 1/2 t salt.
Add 1/8 t pepper.
Add a single shake/pinch of cayenne pepper.
Add 1 T paprika.
Blend all of the ingredients in the bowl until you have a nice creamy red "pudding".
By now the tomatoes have cooked down.
Blend the tomatoes into the "pudding" a bit at a time, stirring as you go. Do not put the pudding into the pan the tomatoes were cooking in or you may end up "cooking" the quiche in the pan.
I'm going to use a frozen 9" pastry shell. Yes, the dish is even tastier if you make your own flaky crust, but it isn't absolutely necessary here. What is important, is partially pre-cooking the shell, otherwise the bottom may get soggy. Prick the bottom and sides of the shell.
Cook for a few minutes in the oven at 350 degrees until the shell begins to brown - usually about 10 minutes.
If you forget to prick the shell, it may rise in the center and crack. Here is our partially cooked shell.
Add the tomato mixture to the shell.
Liberally sprinkle on a layer of Parmesan cheese.
We want the whole pie to have a more or less even coat of cheese.
Open a can of pitted black olives and sink them into the pie, about half way. The olives are both a decoration and a "flavor" of our quiche.
Finally, drizzle 2-3 T olive oil over the pie.
Not everything will have oil, That's ok.
Put the pie back in the oven. It will cook for about 30 more minutes, and begin to puff up a bit. It is done when a knife can be inserted into the middle of the pie and come out "clean". Don't let the quiche burn!
Here is our delicious, unexpected variation on a quiche.