Provencal Tomato Quiche #SundaySupper Honors #CookforJulia

Provencal Tomato Quiche – Tomatoes, anchovies, and onions a familiar, savory combination for pizza but in a quiche, I’m not so sure.

Julia Child is no doubt a culinary icon and I am ecstatic to be participating in this #SundaySupper event in honor of Julia’s 100th Birthday.  You see, my grandma and mother were not only #SundaySupper advocates but also magnificent cooks and avid cooking show viewers. Julia Child’s trilling voice resonating throughout the house is a warmhearted memory. So much so that not even my grueling work schedule - continuous 12-hour days for more than a month - could not prevent my participation. Additionally, this week’s #SundaySupper hosted by Samantha author of The Little Ferraro Kitchen, is being celebrated with PBS and JC100. Knowing my mother and grandmother both owned cookbook collections that included Chef Child's, I totally regret not requesting them. **sigh **


Relying on several internet sources and food blogs, this Provencal Tomato Quiche recipe was a perfect fit; simplicity in both preparation and ingredients. From what I read, she does not give the amounts for all ingredients in this recipe, recommends using skinned tomatoes, and endorses the use of frozen piecrust. With that information in mind, I used my best judgment and listed the amounts.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”  Julia Child

Provencal Tomato Quiche

adapted from Julia Child

Ingredients

• 1 9" ready made piecrust
• 5-6 medium fresh ripe tomatoes
• 1/4 cup olive oil
• 2 cups onions, sliced thin
• 1 large clove garlic, pureed or mashed
• 1/4 tsp. salt
• 2 - 3 turns freshly ground black pepper
• 1/2 tsp. oregano
• good pinch cayenne pepper
• 1 Tbps tomato paste (optional)
• 1 extra large egg
• 3 egg yolks
• 3 Tbsp. fresh parsley, chopped
• 8 - 10 anchovy fillets in olive oil, drained, reserving oil
• 1/4 cup Parmesan Cheese, grated
• 1 large tomato, sliced thin for topping

Cooking Directions

1. Pre-bake pie crust. - Prick all over with a fork. Gently cover over the top with foil, fill with dried beans or pie weights. Bake according to package time, about 10 - 15 minutes.
2. Prepare the tomatoes for peeling- Set a pot of water to boil. Core the tomatoes and drop into boiling water for 15 - 25 second. Cool enough to allow safe handling. Skins should peel away easily with the scrape of a knife. (I didn't peel the tomato I used to top the quiche. The skin provided the firmness needed to make thin slices)
3. Prepare the anchovies by mashing with 1 tbsp of the reserved oil.
4. Sliced the onions, seed and squeeze excess water from the tomatoes then course chop. Mash or puree the garlic.
5. Add 2 tablespoons of the oil to a large frying pan and heat medium. Next add the onions and saute until tender but not browned.
6. Add the garlic and the chopped tomatoes, and bring to a simmer. Cover and cook for about 10 minutes, stirring frequently. Mash the tomatoes with the back of the spoon as needed. The mixture should begin to form a thick puree.
7. Add the salt, pepper, oregano, cayenne, and tomato paste if needed, and stir to combine. Cook uncovered for a few more minutes to meld flavors. Remove from heat and transfer to a glass bowl to cool.
8. When tomato mixture is almost to room temperature, lightly beat the egg and egg yolks in a separate bowl then add the fresh parsley. Stir the eggs into the tomato mixture.
9. Assemble the quiche - Spread the mashed anchovies over the bottom of the pie crust. Pour the egg-tomato mixture into the pie and spread smooth with a spatula. Cover evenly with the Parmesan cheese. Top with the tomato slices. (I added a few anchovies for extra garnish)
10. Bake in the upper third of a preheated oven for 25-30 minutes, or until quiche has puffed a bit and crust is browned.

Exquisite was my first thought! This quiche so reminded me of something my grandmother would serve. Rich, savory, and fresh, most certainly unlike any other quiche I have prepared. The salty anchovies contrasting the sweet ripe tomatoes were beyond wonderful. One clove of garlic seemed a bit sparse to me. As it turned out, 1 clove was perfect. The flavor of each spice was evident and complimenting.

Hubby was more than impressed. The flavors reminded him of our favorite pizza yet more savory and rich.  Hubby enjoyed Julia's Provecal Tomato Quiche alonside a pile of chilled shrimp with chili pepper seafood sauce. I went with a double slice a la cart!

Are you hungry? ♥

Check out the other Julia Child Enthusiasts gathering Around the Family Table for #SundaySupper this week. Trust me, your palate won't be disappointed!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 

Croissants by Cookistry 

Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days 

Julia’s Chicken Salad by My Trials in the Kitchen 

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine  Spoon and Saucer 

Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 

Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I

Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 

Ratatouille by Basic N Delicious 

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Soubise by The Weekend Gourmet

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Flan by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Crepes Fines Sucrees by Mangoes and Chutney

Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!