Quiche (Pissaladière)




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2 tablespoons olive oil

2 cups chopped onions

1 garlic clove, minced or pressed

¼ teaspoon salt

3 tablespoons chopped fresh basil

(1 tablespoon dried)

4 eggs, lightly beaten

1 cup milk

¼ teaspoon dry mustard

1 tablespoon unbleached white flour

⅓ cup freshly grated Parmesan cheese

(1 ounce)

¾ cup grated mozzarella cheese,

packed (4 ounces)

⅓ cup sliced, pitted black olives

1 medium tomato, thinly sliced


Roll out the pastry dough and line a 9-inch pie pan with it.

Sauté the onions and garlic in olive oil until tender and lightly golden. Add the basil and salt.

Preheat the oven to 375°.

Thoroughly mix the eggs, milk, mustard, and flour and set aside.

Combine the two cheeses. Sprinkle half of the cheese into the pie shell. Spread the sautéed onions over the cheese. Scatter on the sliced olives. Pour the egg-milk mixture into the pie. Cover with the remaining cheese and arrange the tomato slices attractively on top. Bake 40 to 45 minutes or until the custard is set.

Now, get out your red-checked tablecloth, open a bottle of wine, light the candles, imagine a soft Mediterranean breeze, and....






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