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
1 tbsp fresh thyme leaves
pinch of nutmeg
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!).