Tomato quiche

DIRECTIONS

• To make the filling, Put olive oil in a heavy bottom pot (preferably cast iron.) Add crushed tomatoes, onion, celery, carrot, garlic and basil. Bring to boil over medium-high heat, then reduce heat to medium-low and keep tomatoes on low simmer for about 45-60 minutes, or until very thick. Shake the pot from time to time to prevent tomatoes from burning at the bottom, or mix with a wooden spoon (although you do want them to char a little, that’s gives them the best taste!) If tomatoes spray too much, reduce the heat, or half cover the pot with its lid.
• In the meantime, start making the crust. Put flour, butter, salt and nutmeg in a bowl of a food processor andmix to create fine grains. Add cold water and mix to create crumbs. Remove from food processor, mix crumbs with your hands shortly to create dough, and press it to the bottom and sides of a quiche pan, a pie pan or a springform cake pan. Push the crust to the sides (1 inch tall.) Prick with a fork, cover with aluminum foil and put in the fridge for 1/2 hour and up to 2 days.
• When tomatoes have thickened and there’s transfer it to a mixer or a food processor and blend until smooth.
• Pour back into pot, add salt and black pepper to taste, and continue to cook on low simmer for another 15 minutes, or until tomatoes are as thick as porridge.
• Remove tomatoes from heat. Mix in parmesan, then add eggs and very quickly blend them in (preferably with a hand whisk) to prevent them from cooking.
• Oven to 350 degrees. Put pie weights or dry legume on the aluminum foil lined quiche crust and bake for 20 minutes. Remove from oven, remove aluminum foil and let cool for 5 minutes.
• Pour tomato-cheese mixture into quiche shell and bake for another 20 to 30 minutes, until set in the center. Let cool for 10 minutes and serve.
• Keep covered in the fridge up to 4 days.