OK guys, I know I know. I haven’t posted a recipe in FOREVER. Well, life just kind of got in the way a bit with the whole getting married thing and some traveling. Well, now the dust has settled and it’s time to get back into the groove. I promise I will be more diligent in my posting!
So my newest recipe is inspired from Final Fantasy XIV. When you hear tomato pie, a lot of people would automatically think pizza. Heck, I did. But if you look at the in-game graphic it looks NOTHING like a pizza. Maybe like a Chicago-style deep dish, but not really. To me it really resembled a quiche.
Graphic from ffxiv.gamerescape.com
So here it is in all it’s magnificent glory – a sun-dried tomato, mozzarella, basil, and caramelized onion quiche. *nose up, pinky out* It has all the components of a pizza, but the visual of the in-game graphic.
It took me a few tries to get this recipe right. The main problem I was having was with the consistency. The MOST IMPORTANT key is to drain the mozzarella, sun-dried tomatoes, and onions to prevent it from getting soggy. Ridding the quiche of all excess moisture resulted in a more favorable texture. Also, the decoration on the top that looks like little white leaves was giving me quite the headache. I tried with mozzarella, but it just melted into a puddle. Using chèvre kept the pattern intact (it doesn’t get all melty like mozzarella does) and added to the depth of the flavor. Plus, who doesn’t love goat cheese? I’d keep some in my purse and put it on everything if it were socially acceptable.
So there you have it. Hope you all enjoy it, and I swear no more 4 month breaks!
LOOT: 6-8 SERVINGS | QUEST TIMER: 6 HOURS
2 1/4 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp sugar
1 cup butter, cubed, chilled
1/4 cup + 2 tbsp cold water
3 tbsp olive oil
2 medium Wild Onions (sweet onions), sliced thin
1 3/4 tsp Table Salt, divided
1 tsp white pepper, divided
8 oz Rolanberry Cheese (fresh mozzarella), torn into small pieces
2/3 cup Dzemael Tomatoes (sun-dried tomatoes packed in olive oil), drained and chopped
1/2 cup chopped Midland Basil (fresh basil)
8 large eggs
1 quart heavy cream
6 roma tomato slices
6 chèvre (goat cheese) slices (best to cut when softened)
6 small basil leaves
9″ spring form pan
knife and board
large cast iron pot
1.) In a large bowl combine the all-purpose flour, salt, and sugar. Cut the butter into the flour using a pastry cutter until it is about pea-sized. Add the ice water and cut into the dough until it is a slightly crumbly consistency that can still hold its shape when squeezed. If it’s too dry add water 1 tbsp at a time. If too wet, add flour 1 tbsp at a time.
2.) Turn the dough onto a heavily floured counter and shape into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
3.) Unwrap the dough and place on a heavily floured surface. Roll out to about a 15″ circle 1/8″ thick and transfer to a 9″ springform pan. Press the dough into the bottom and sides of the pan to prevent it from falling or tearing during baking. Trim the overhang, leaving about 1/4″. Fold the remaining edge underneath itself along the edge of the pan and press. Place in the freezer for at least 30 minutes or up to 2 hours.
1.) Place a large cast iron pot (or any large pan) over medium and heat the olive oil. Add the sweet onions, 1 tsp salt, and 1/2 tsp white pepper and fry, stirring occasionally, for 5 minutes. Reduce heat to medium low and caramelize, stirring occasionally, about 25 minutes. Take off the heat and remove the onions from the pan, shaking off any excess oil. Set aside.
2.) Using paper towels or cheesecloth, drain the excess moisture from the fresh torn mozzarella. Set aside.
3.) In a large bowl whisk together the eggs, heavy cream, and the remaining 3/4 tsp salt and 1/2 tsp white pepper. Set aside.
1.) Preheat oven to 375ºF.
2.) Remove pie shell from freezer and place on a sheet pan. Sprinkle half of each ingredient on the bottom of the dough: sun-dried tomatoes, basil, onion, and mozzarella. Repeat with the remainder. Slowly pour the egg mixture into the pie shell. Cover the top with foil, place in the oven and bake for 90 minutes.
3.) Remove the quiche from the oven and discard the foil. Place 6 roma tomato slices along the edge of the pie and return to the oven for an additional 50 minutes – there should be a slight jiggle in the center of the quiche when shaken. Remove and top with 6 slices of chèvre. Transfer to a cooling rack (still in the springform pan) and cool completely. Remove the springform pan and top with 6 basil leaves (placing the basil leaves on the quiche while it’s still hot will turn them black). Slice and serve warm.
Inspired by “Final Fantasy XIV”