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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "QUICHE-NICOISE" "A" "11/25/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "QUICHE \*(A` LA TOMATE, NI\*(C,OISE" "\fIquiche \*(a` la tomate, ni\*(c,oise\fP, fresh tomato quiche with anchovies and olives"
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From JC. page 148.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 to 6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "medium skillet,"
for cooking onions, tomatoes, and seasonings
.IG "" "electric mixer,"
with flat beater head and with mixing bowl
.IG "" "baking sheet"
.sp
.IG "" "8 to 10 inch"
.I "partially baked pastry shell (see recipe PASTRY-SHELL)"
.sp
.IG "1/4 cup" "minced onions"
.IG "2 Tbsp" "olive oil"
.sp
.IG "2 lb" "firm, ripe, red tomatoes."
peeled, seeded and juiced, then roughly chopped
.IG "1" "large clove garlic,"
mashed
.IG "1/2 tsp" "oregano, basil,"
or
.I thyme
.IG "1/2 tsp" "salt"
(perhaps omit, in view of the salt from the anchovies)
.IG "1/8 tsp" "pepper"
.sp
.IG "1" "egg
.IG "3" "egg yolks"
.IG "8" "chopped anchovy filets"
.IG "3 Tbsp" "olive oil,"
including oil from anchovy can
.IG "3 Tbsp" "tomato paste"
.IG "3 Tbsp" "chopped parsley"
.IG "1 tsp" "paprika"
.IG "pinch" "cayenne pepper"
.sp
.IG "12" "pitted black olives,"
dry Mediterranean type, sliced in half
.IG "1/4 cup" "grated Parmesan"
or
.I Swiss cheese
.IG "1 Tbsp" "olive oil"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 375 F.
.SK 2
Cook the onions slowly in the olive oil for 5 minutes or so,
until tender but not browned.
.SK 3
Peel, seed and juice the tomatoes: blanch for 10 seconds exactly,
cut out the stem, then easily peel; halve crosswise, squeeze out
the juice and seeds, with vigorous shaking.
Chop roughly.
Stir into skillet with the onions and olive oil.
Add the garlic, herbs, and seasonings.
Cover skillet and cook for 5 minutes over low heat (@3).
Uncover.
Raise heat (@5?) and cook for 5 minutes or so more, shaking the pan
occasionally, to evaporate the juice almost entirely.
This may take 20 minutes.
Allow to cool slightly, or if in a hurry, 
since this is the rate-limiting step,
set skillet over a layer of ice cubes.
.SK 4
With the electric mixer (KAB@4 for 2 minutes) 
beat the egg and egg yolks for 2 minutes.
Then add the chopped anchovies, oil, herbs and seasonings and continue beating
(KAB@4) for 1 minute.
.SK 5
Gradually fold in (KAB@stir) the cooked tomato mixture.
Check seasoning.
.SK 6
Spread tomato-egg mixture in pastry shell.
Place olives over the top in a decorative design.
Spread on the cheese.
Dribble the tablespoon of oil over it.
.SK 7
Bake in upper third of preheated oven at 375 F for 25 to 30 minutes,
or until the 
.I quiche
has puffed and browned on top.
Remove from oven and slip onto serving dish.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Odd flavor, perhaps from the heavy dose of anchovies.
Salty.
Best use as an hors d'oeuvre, in very small servings with cocktails.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
not uncomplicated, with more operations than for standard quiche,
but each step easy.
.I Time:
45 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu