Saturday, May 6, 2023

Crown The Day With This Savory Tomato Jarlsberg Quiche

There's nothing really British about this recipe, except that it's adapted from a London Cordon Bleu recipe. Does that count?

This is my favorite quiche. It’s good for brunch, lunch or anytime during a coronation. It has just a few ingredients, but that’s why it’s important to treat them carefully to get the maximum amount of flavor. For example, we want the onions softened and not browned, which will make them sweeter. Another little trick – add parsley and salt to the eggs, as well as the tomato mixture.

>Jump to Savory Tomato Jarlsberg Quiche

Use your favorite shortcrust recipe (or shhhh…buy it) or make this one. Back in olden times, we made pastry by hand, but the same rules apply when you throw everything into a food processor. At the top of the list - Keep it cool!
If you want to make the pastry by hand, first cut the fat in with two dinner knives. Then work the pastry just with your fingertips, rubbing the fat into the flour until you have the texture of coarse oatmeal. Don’t let the flour mixture migrate up to your (hot) palms. The flour wants to stay cool and relaxed.
Savory Tomato and Jarlsberg Quiche
1 1/2 cups flour
6 tbls. unsalted butter
2 tbls. vegetable shortening
3 – 4 tbls. ICE COLD water
2 tsps. olive oil
1 small onion, finely chopped
14 oz. canned diced tomatoes (a scant two cups)
2 tbls. finely chopped parsley, divided
1 tsp. dried thyme
2 eggs
pinch of salt
2 cups shredded Jarlsberg
Salt and freshly ground black pepper
Prepare the pastry. Place flour, butter and vegetable shortening in food processor. Pulse until the texture of coarse oatmeal. Add 3 tablespoons of ICE COLD water and pulse until mixture starts to form a ball. If necessary, add the additional tablespoon of water. Roll out into a 10 inch circle between two pieces of plastic wrap. Line into an 8 inch pie dish, fluting the edges if desired. Chill while preparing the filling.
Preheat oven to 400°F. Heat olive oil in small saucepan. Add onion and cook on medium until you hear a sizzle. Add a big pinch of salt and pepper. Cook, covered, on low heat until onion is soft but not browned, up to 10 minutes. Add tomatoes, 2/3’s of the parsley (more or less) and thyme. Bring to a boil, cover and cook gently for 20 minutes. Pour into medium bowl (it gives you more room and helps to cool the mixture) and let cool slightly.
Beat eggs with salt and remaining parsley in small bowl. Add a few tablespoons of the tomatoes to the eggs and stir well. Stir the rest of the egg mixture into the tomatoes with 1 1/2 cups of cheese. Pour into pastry shell. Top with remaining 1/2 cup of cheese. 

Bake for 35 minutes. Test by shaking the dish slightly. There should be no wobble in the center and the crust should be lightly browned. Cool on rack. Can be made in advance. Cover well and refrigerate for up to 3 days.

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