| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 6 | Servings | ||
INGREDIENTS
| 2 | c | Flour |
| 1/4 | lb | Butter |
| 1/2 | c | Club soda |
| Salt | ||
| 3 | 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 | T | Olive oil |
INSTRUCTIONS
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 Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam Posvolsky <posvolsk@centroin.com.br> on Jul 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 188
Total Fat: 21.4g
Cholesterol: 40.6mg
Sodium: 399.7mg
Potassium: 296.4mg
Carbohydrates: 41.7g
Fiber: 3.3g
Sugar: 5g
Protein: 5.9g