Tuesday, February 24, 2015

Provencal Crustless Quiche w/ Onions & Anchovies

Patricia Wells is a beloved French cook.

Every year, I attempt to take a cooking class with her while in Paris, but they fill up so quickly, and are quite costly.......

Her paperback cookbook BISTRO COOKING is a classic.
Why do I always forget about it?
There are simple, lovely recipes in it, every one a winner.

Sam posted this recipe and reminded me how nice and easy her recipes are.

This is almost like a pissaladiere, but without the crust!

I didn't have heavy cream in the house, so used creme fraiche, which made this even better.

Of course you can make this without the anchovies and olives, but then why bother?
Make yourself an onion omelet instead.

Provencal Crustless Quiche w/ Onions & Anchovies: (adapted from My Carolina Kitchen & Bistro Cooking)

3 large onions (about 1 lb.), sliced thin
2 tbsp butter + 1 tbsp olive oil
kosher salt
1 tbsp fresh thyme leaves
pinch of nutmeg
black pepper
4 eggs
1/4 whole milk
3 tbsp creme fraiche (or heavy cream)
a few black olives, sliced in half
6 anchovy filets, rinsed
3 cherry tomatoes, halved

Cook the onion slices on low heat in the butter and olive oil with the thyme and nutmeg. Sprinkle with a pinch of kosher salt while cooking.

This should take about 8 minutes, until light golden (you don't want to caramelize them).

Place the cooked onions in an 9" glass or ceramic buttered pie dish.

Whisk together the eggs, milk and creme fraiche, seasoning w/ black pepper and a pinch of salt.

Pour the custard over the onions in the baking dish.

Carefully arrange anchovies, olives and tomatoes in a pinwheel fashion.

The original recipe calls for a 425F oven, but that is way too hot to cook a quiche without a crust.
I baked mine at 375F for 30 minutes and it came out perfect.

Let cool a few minutes then serve with a nice arugula salad and glass of wine (or in this case, water).

The perfect lunch (for me!).

Bon Appetit!


Anonymous said...

The onion/anchovy quiche we were served for lunch at art school in Provence was one of the most mind-blowingly distinctive & delicious things I ever ate. Your sun bright quiche is as lovely as your French linens!

Ciao Chow Linda said...

My kind of lunch. Pour the wine!

Sam Hoffer / My Carolina Kitchen said...

Oh Stacey, your quiche is so pretty. To paraphrase Anonymous, your quiche is as bright as the Provencal sun. I would love to take a cooking class from Patricia Wells. She is quite the authority about Provence. Last time I took two of her cookbooks with us to Provence. The "The Provence Cookbook" especially came in very handy when we returned from shopping at the local markets in search of recipes for what to do with all of our goodies. Plus it contains fabulous tips on where to eat and shop all over the region. This time I'm taking that same cookbook and plan to leave it at the house we're renting for future guests to enjoy.

serafinadellarosa said...

Can't wait to try! Love all all of these flavors like mad!

Natalia B said...

I love anchovies (I'm the only member of my family that likes them on pizza!). This is a must try in my household. I'm having weekend company & am going to make this on Saturday morning for breakfast!

Hope you are enjoying sunny Miami.

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Wischen Sie zusammen das Eier, Milch und Creme fraiche, Gewürze w / schwarzem Pfeffer und einer Prise Salz.

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Anonymous said...

We made this quiche, thanks for the idea. It was pretty, and tasty but suggest reading original Wells's and Sam's recipe. We thought onions were tasty but underdone(after 20 min low heat) and maybe we should have used higher heat because it deflated so quickly. Also used 2 onions rather than 3.

plasterer bristol said...

Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.