| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Hors d’oeuv, First cours | 6 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/4 | lb | Butter |
| 1/2 | c | Club soda |
| Salt | ||
| 3 | lg | 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 | tb | Olive oil |
INSTRUCTIONS
DOUGH FILLING 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
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”