-DOUGH-
2 c Flour
1/4 lb Butter
1/2 c Club soda
Salt
FILLING
3 lg Onions; chopped
10 Basil leafs
12 Italian anchovies or alicci
-fillets
6 Black olives; pitted and
-sliced
1 c Very thick tomato sauce
Salt and freshly ground
-black pepper
2 tb Olive oil
Dough
Cut butter into flour and salt until it resembles coarse meal. Stir in club
soda. Knead to combine. Wrap in film and chill 1 hour.
Filling Pass tomato sauce through a food mill to make it almost like a
paste, without any visible lumps. Cook onions in olive oil until
soft.Season with salt and pepper. Chill. . Roll out dough to 1/4″ thick
Line a 10″ pan with dough, folding excess dough to make boards. Cover
entire quiche with foil , pressing it against the sides, so that dough
holds in place while baking . Bake in pre-heated 350 F /175 C oven for 20
mins. Remove foil. Bake 10 minutes longer. Spread cooked onions in the
bottom. Spread tomato sauce on top of onions and bake another 20 mins .
Decorate with alicci and olives. Bake 5 mins. Serve hot or at room
temperature.
Note: This recipe was inspired by a quiche I had at a restaurant in Rio. It
is much lighter than the usual quiche and has been a hit with my guests.
NOTES : It can be made as one large quiche for a buffet dinner or
individual small tarts as a first course
Yields
6 Servings