Tomato, Onion and Anchovy Quiche
A couple of weeks ago I had the pleasure to host what the experts call a “pop-up restaurant” in my front room for charity. All proceedings were donated to the World Food Programme and in the meantime we had a blast organising it.
The menu for the guests was extensive, but at the last minute I figured my helpers and I would need something that could be easily nibbled on to keep us going during service, so I raided the cupboard and I came up with a rather tasty quiche that I will certainly be making again for packed (and not!) lunches when I have little time to spare.
Fills a 30cm quiche tin
- 3 large eggs
- 250 grs creme fraiche
- 2 medium tomatoes
- 1 big red onion
- 3 anchovie fillets in olive oil finely chopped
- 400 grs ready made (oh, the shame!) shortcrust pastry
Roll the pastry out and place in a buttered oven dish of about 30cm diameter and prick small holes through it with a fork.
In a big bowl mix the eggs, cream, tomatoes, onion and anchovies and season with salt and pepper to taste. Pour the mixture in the tray and put in the oven for half an hour et voila!
Yep, THAT easy!
You can have it warm, at room temperature or cold even. With a little salad on the side if you are feeling virtuous and if, like me, you like your food “with a kick” try dipping it in a little Dijon mustard.
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