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Tomato Quiche Provencal
Appetizers & Small Plates
Date: October 12, 2016
Ingredients:
  • Pie crust; whole wheat or pâte brisée
  • 1/2 cup black olives
  • 2 tablespoons extra virgin olive oil
  • 2 cloves Garlic; minced
  • 2 medium onions; sliced
  • 2 cups tomato puree
  • Cayenne pepper
  • Salt
  • Ground black pepper
  • Dried oregano
  • Dried thyme
  • 1 whole egg
  • 3 egg yolks
  • 1/2 cup fresh parsley; minced
  • Parmesan cheese
  • 1-2 tomatoes; sliced
Preparation Steps:
  1. Pre-bake a pie shell.
  2. Base: Blend ½ cup black olives to a coarse paste.
  3. Filling: Heat 2 tablespoons of olive oil in a pan, then sauté, 2 cloves of garlic, minced 2 medium onions, sliced thinly until the onions are cooked but not browned.
  4. Filling Cont.: Add 2 cups tomato puree and cook the mixture until it is very thick and the water has almost evaporated. Season the mixture with cayenne pepper, salt and black pepper, oregano and thyme.
  5. Let the filling cool almost to room temperature, then stir in 1 whole egg, 3 egg yolks and ½ cup minced fresh parsley.
  6. Grate some parmesan cheese and slice 1-2 fresh tomatoes.
  7. Preheat the oven to 375 F. Assemble the quiche- layer the olive paste at the bottom of the prebaked pie shell, then pour in the filling, scatter the cheese and arrange the tomato slices ("tastefully", Julia instructs).
  8. Drizzle the top with olive oil and sprinkle with some salt and pepper. Bake the quiche for 30-40 minutes until the cheese is golden and bubbly.
Notes:

Yield: 6 Servings

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”