Quiche is like pizza — it can be made with almost anything. This version uses the onions and tomatoes from the Pissaldière, but try asparagus, ham, artichokes, whatever. The onions will seem an insurmountable pile, but they reduce drastically. If good tomatoes aren't available or time is short, use soft sun-dried tomatoes. Prepared pie crust dough may be used or make your own pâte brisée from the "Extra Recipes" in the back of the book. Quiche may be served hot, warm or chilled, and reheats well in a low oven.
Prepared pie dough or pâte brisée
Roasted tomato petals
6 to 8 tomatoes
3 tablespoons olive oil
1 clove garlic, roughly chopped
4 sprigs thyme
1 teaspoon coarse salt
Caramelized onions
3 large onions (about two pounds), sliced
2 tablespoons butter
1 tablespoon olive oil
1 bay leaf
1 tablespoon flour
Quiche filling
3 large eggs
¾ cup (175 ml) heavy cream
Coarse salt, ground pepper
½ teaspoon fresh thyme
3 ounces (90 grams) Gruyère cheese, grated
Preheat oven to a low heat, 250°F /120°C. Slice an 'x'on the bottom of each tomato. Drop into boiling water for a few seconds, then plunge into a bowl of ice water. Tear the flaps on the "x" to remove skin. Cut out the core and then quarter and remove the seeds. Line slivers on parchment atop a baking sheet. Drizzle on the oil and add garlic, thyme and salt. Gently bake for about 1 1/2 hours, or until they are tender.
Meanwhile, in a large sauté pan melt the butter with the olive oil. Add the onions and bay leaf. Cook and stir patiently until they're brown and soft, about a half hour. Once browned, sprinkle with flour and a dash of salt and cook another 2 minutes. Set aside to cool. Remove the tomato petals from the sheet, let cool.
Increase oven to 425° F / 220°C. Roll out the dough, press it into a quiche or pie pan. Pierce the bottom with a fork. To keep its shape, set parchment or aluminum foil in the center and fill with pie weights or dry beans. Bake for 5 minutes. Remove weights, brush the pastry with beaten egg and return to oven for 7 minutes. Cool slightly.
Whisk the eggs and cream in a bowl. Stir in about one-third of the cheese, salt, pepper and thyme. Stir in the cooled onions and then pour into the pastry shell. Arrange tomatoes in decorative pattern on top. Sprinkle on remaining Gruyère. Bake for 25 to 35 minutes until firm, slightly browned and a bit puffy. Makes one quiche, or six to eight slices.
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From "The Sharper Your Knife, the Less You Cry," Viking/Penguin, all copyright reserved 2007
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