Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ¼ pounds | Butter |
| ½ cup | Club soda |
| \N \N | Salt |
| 3 larges | Onions; chopped |
| 10 \N | Basil leafs |
| 12 \N | Italian anchovies or alicci fillets |
| 6 \N | Black olives; pitted and sliced |
| 1 cup | Very thick tomato sauce |
| \N \N | Salt and freshly ground black pepper |
| 2 tablespoons | Olive oil |
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 ¼" 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@...> on Jul 11, 1997