OLS | Pissaladiére

By Leslie Kedsah

Last night I made an old standby recipe, a longtime favorite dish from New Recipes From Moosewood Restaurant. A simple quiche using fresh tomatoes and basil.

You’ve probably noticed that I make quite a few egg dishes. With the gals in the back yard churning out about 8 a day, I have to. Sometimes the fridge contains 8 to 12 dozen eggs, and leaves us cramped for space. That’s when I start searching for recipes to use up the surplus. This is a good one.

I briefly left the kitchen to get the camera for that “just out of the oven shot” and returned to find the following scene.

Pissaladiére from New Recipes From Moosewood Restaurant

Pastry dough for one 9-inch pie

1 cup flour (may use up to 1/2 cup whole wheat flour)

1/3 cup chilled butter

2 tablespoons ice water

1/2 teaspoon of salt (if unsalted butter is used)

Sift the flour into a mixing bowl.

Cut the butter into small piieces and sprinkle onto the flour. Working quickly so that the butter remains cold, use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the butter pieces are pea-sized.

Sprinkle the ice water over the flour, a little at a time, as you turn the dough with a wooden spoon. As the water is incorporated, a ball of dough will form. Add a little more ice water if the dough fails to come together.

Roll out the dough immediately on a lightly floured board, or chill until firm, 30 to 60 minutes before rolling.

Quiche

2 tablespoons olive oil

2 cups chopped onions (from the garden)

1 garlic clove, minced or pressed

1/4 teaspoon of salt

3 tablespoons chopped fresh basil

4 eggs, lightly beaten

1 cup milk

1/2 teaspoon dried mustard

1 tablespoon flour

1/3 cup grated mozzarella cheese, packed

black olives (I omitted as not found locally)

1 medium tomato, thinly sliced

Roll out the pastry dough and line a 9-inch pie pan with it.

Sauté the onions and garlic in olive oil until tender and lightly golden. Add the basil and salt.

Preheat oven to 375 degrees

Thoroughly mix the eggs, milk, mustard, and flour and set aside. Combine the two cheeses. Sprinkle half the cheese into the pie shell. Spread the sautéed onions over the cheese. Scatter the sliced olives (if using). Pour the egg-milk mixture into the pie. Cover with the remaining cheese and arrange the tomato slices attractively on top. Bake 40 to 50 minutes or until the custard is set.