This elegant Quiche Nicoise transforms the vibrant flavors of the classic Niçoise salad into a comforting, sliceable meal. The custard base is rich with eggs and cream, deeply infused with the briny depth of anchovies and the bright acidity of ripe roasted tomatoes. Aromatics like garlic, fresh parsley, and Herbes de Provence provide a fragrant, earthy backbone that pairs beautifully with the tartness of Niçoise olives. ItâÂÂs perfect for a leisurely brunch, a light lunch, or a sophisticated dinner party centerpiece. While traditional quiches often rely heavily on pastry, this version focuses on the dynamic filling, making it a versatile dish that balances rustic charm with French sophistication. Serve warm or at room temperature for the best texture.
Quiche Nicoise
Description
This elegant Quiche Nicoise transforms the vibrant flavors of the classic Niçoise salad into a comforting, sliceable meal. The custard base is rich with eggs and cream, deeply infused with the briny depth of anchovies and the bright acidity of ripe roasted tomatoes. Aromatics like garlic, fresh parsley, and Herbes de Provence provide a fragrant, earthy backbone that pairs beautifully with the tartness of Niçoise olives. ItâÂÂs perfect for a leisurely brunch, a light lunch, or a sophisticated dinner party centerpiece. While traditional quiches often rely heavily on pastry, this version focuses on the dynamic filling, making it a versatile dish that balances rustic charm with French sophistication. Serve warm or at room temperature for the best texture.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Prepare a 9-inch tart shell according to package or recipe instructions and set aside.
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Finely dice the onion and mince the garlic cloves.
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Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
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Add the minced garlic and sauté for another 1-2 minutes until fragrant.
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Add the diced tomatoes, tomato paste, and 1/2 teaspoon of Herbes de Provence to the skillet. Stir well to combine.
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Cover the skillet and let the mixture simmer for 10 minutes to soften the tomatoes.
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Uncover and continue to simmer for another 10 minutes, allowing the flavors to concentrate and excess moisture to evaporate. Remove from heat.
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In a large bowl, whisk together the eggs, minced anchovy fillets, remaining olive oil, minced parsley, paprika, and cayenne pepper until smooth.
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Stir the warm tomato mixture into the egg mixture to temper the eggs.
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Pour the custard mixture into the prepared tart shell.
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Top evenly with pitted Niçoise olives and grated Parmesan cheese.
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Drizzle lightly with olive oil and bake for 35-40 minutes, or until the center is set and the top is golden brown.
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Allow to cool for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 113.2kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 11.9mg1%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 3.0g12%
- Sugars 6.5g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe references ingredients not listed in the main ingredient list (such as garlic, eggs, cream, anchovies, tomato paste, Herbes de Provence, parsley, paprika, cayenne, Parmesan cheese, and Niçoise olives). Ensure you have these items on hand before beginning.
For best results, use ripe, firm tomatoes for roasting to ensure they hold their shape but become tender. If using canned tomatoes, drain them well to prevent a watery quiche.
Anchovies can be omitted for a milder flavor, though they provide the signature umami depth of a Niçoise dish. If omitting, consider adding a pinch of smoked paprika or a dash of soy sauce for depth.
The quiche can be served warm, at room temperature, or cold. It stores well in the refrigerator for up to 3 days. Reheat slices in the oven or microwave for best texture.
