Summer Tomato Quiche

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Summer Tomato Quiche

To celebrate Julia Child’s 100 th Birthday, we have reinvented one of her favorite summer recipes “Quiche a la Tomate Nicoise”. 



  • ¼ cup onion, finely chopped
  • 1 ½- 2 lbs. ripe tomatoes, peeled, seeded and chopped (save 1 whole tomato for top of quiche)
  • 2 cloves garlic peeled and finely minced.
  • 1 tbsp. Fresh basil chopped
  • ½ tsp. oregano
  • ½ tsp. O&CO. Fleur de Sel
  • Fresh ground black pepper to taste
  • 1 large egg and 3 egg yolks
  • 3 tbsp. tomato paste
  • 3 tbsp. chopped parsley
  • 1 tsp. paprika
  • 12 pitted black olives (O&CO.Tanche are perfect)
  • ¼ cup freshly grated parmesan cheese
  • One 9 inch pie dough ( frozen or roll out kind is fine)
  • O&CO. Basil Olive Oil
  • 2-3 tbsp. O&CO. Everyday olive oil


  1. Put dough in pie or quiche pan. Prick bottom and sides with fork. Bake about 10 minutes until crust is lightly browned and pulls away from sides of pan a bit. Set aside to cool.
  2. In a sauté pan, heat oil over medium heat and then add onions and garlic when oil is ready. Cook about 5 minutes until softened and just beginning to brown.
  3. Add chopped tomatoes, herbs and seasonings.
  4. Cover and cook over low heat, stirring occasionally, until the liquid evaporates ( about 5-7 minutes) Allow to cool slightly. 
  5. In a mixing bowl, beat together eggs, egg yolks and tomato paste. Fold in the cooked tomato mixture.
  6. Spread mixture into pie shell. Decorate top with sliced whole tomato and black olives.
  7. Sprinkle with cheese and bake at 375 for 25- 30 minutes.
  8. Drizzle each slice with a bit of O&CO basil oil before serving.

Serves 4-6 & goes great with a baby lettuce salad and crusty French bread.

Note: To peel tomatoes, drop them in boiling water for 15-20 seconds. Spoon out and then skin should slip right off. Cut in half and scoop out seeds with a spoon.