Laura the Gastronaut > Julia Child > Entrees and Luncheon Dishes > Quiche à la Tomate, Niçoise

Fresh Tomato Quiche with Anchovies and Olives

February 3, 2020 | Updated August 4, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipe 61 | 467 recipes to go!

✽ Fresh Tomato Quiche with Anchovies and Olives [Quiche à la Tomate, Niçoise], p. 148

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +12 TB

✽ Cost: $9.60 [~$1.92 per serving]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

Here is a perfect brunch idea just for you. Please don’t shy away because the name says “anchovies.” This quiche is anything but fishy. The anchovies provide just the right amount of saltiness to make this quiche delightful.

As a person who doesn’t necessarily love tomatoes, I enjoyed this quiche quite a bit. Also, the final product looks spectacular. You are sure to impress anybody with this quiche!

Looking for more Julia Child quiche recipes to read about?

→ Check out all of the entree and luncheon dish recipes that I've completed so far!

Find these facts plus more on National Geographic Kids.

✽ Are tomatoes always red?

Nope! Tomatoes can be pink, purple, black, white, and yellow!

✽ What was the biggest tomato?

The biggest tomato on record weighed more than 7.7 pounds in 1986 in Oklahoma.

✽ What was the biggest tomato plant?

The biggest tomato plant was found at Walt Disney World in Florida. This plant was over 610 square feet big!

✽ How many tomato varities are there?

There are more than 10,000 tomato varities! They all have their own size, taste, and texture.

✽ Step 1: Partially Cook Pastry Shell

For my next quiche, I really want to work on making my pastry crust prettier. Any tips would be great! I was proud that it was freestanding though! False-bottomed pans are a really cool invention.

✽ Step 2: Cook Onions

First, minced onions are cooked slowly in oil for about 5 minutes. This will allow the onions to get tender but not browned.

✽ Step 3: Cook Tomatoes

Next, the tomatoes are peeled, seeded, and juiced. You’ll want to boil the tomatoes in water for about 10 seconds in order to peel the skin easier. Once peeled, the tomatoes are cut in half and squeezed so the seeds and juices are extracted.

They are then chopped and put in the onion pan along with the garlic, oregano, and seasonings. The tomato mixture cooks on low heat for about 5 minutes then on high heat for a few more minutes.

You really want to make sure that all the juice has evaporated in this step or you will end up with soupy quiche. Nobody wants that!.

✽ Step 4: Beat Eggs

Next, an egg, three egg yolks, chopped anchovies, olive oil, tomato paste, and seasonings are blended together. The tomatoes are then folded into the egg mixture.

✽ Step 5: Pour into Crust

Lastly, it is all placed into a partially baked pastry shell and decorated with whole, black olives (my favorite!!). Top with a little bit of Swiss cheese and cook for about half an hour.

All in all, I would definitely make this quiche again. I will say that it took a lot longer to prepare than what I had expected because the tomato process can be a lengthy if it is your first time.

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Edit: These pictures are.. not great. I apologize. When making these early recipes I was working in an extrememly tiny kitchen that had pratically zero counter space and very poor lighting. My only saving grace was that somebody once had one of those pull-out cutting boards installed. What a life saver.

I was also in pharmacy school, getting minimal sleep, working for free, completely broke, didn't know the first thing about taking photos, and knew practically nothing about French cooking (or cooking in general for that matter).

I've debated taking these old posts down but decided to keep them up because they are all a part of my journey. These photos and my written struggles remind me how far I've come. I can pretty much make some of these base recipes in my sleep now!

You don't need fancy equipment or the finest ingredients to enjoy cooking and make good food. As one of my favorite cartoon characters, Ms. Frizzle, says, "Take chances, make mistakes, get messy!"

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Entrees & Luncheon Dishes Cuisine: French
Keywords: julia child quiche recipe, french tomato quiche, quiche with anchovies, french quiche recipe

✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.

More Quiche Recipes:

✽ Spinach Quiche (one of my favorite Julia Child quiche recipes)
✽ Mushroom Quiche (a delicious quiche for anybody that loves mushrooms)
✽ Onion Quiche (you can't go wrong with a pie crust full of tasty onions)
→ Check out all of the completed Julia Child quiche recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
→ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

February 3, 2020 by Laura Ehlers

*This Fresh Tomato Quiche with Anchovies and Olives blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.