Quiche Savoyarde à la Tomme

Name: Quiche Savoyarde à la Tomme
Yield: 6 to 8 servings
Ingredients: 2 cups all-purpose flour, plus more for the work surface; 2 teaspoons baking powder; Pinch of salt, plus more to taste; 6 tablespoons cold unsalted butter, cut into small cubes; 2 large tomatoes (about 1 pound); Freshly ground pepper to taste; 1 tablespoon Dijon mustard; 8 ounces sliced Tomme de Savoie, Cantal, or Cheddar, crumbled goat cheese, or cubes of feta; A handful of black Niçoise olives, pitted and roughly chopped; 2 tablespoons olive oil; 1 teaspoon dried oregano, or 2 tablespoons chopped fresh oregano leaves; 2 tablespoons grated Parmesan cheese

December 9, 2011

After getting reacquainted over a game of Ping-Pong with Caroline and Philippe Moos, cousins I had not seen in many years, I joined them for a dairy dinner with four of their nine children in their house in Aix-les-Bains (see page 212). The meal was delicious, consisting of a vegetable soup, an apricot tart for dessert, and this Savoyard tomato-and-cheese quiche as the main course. This is one of those great recipes in which you can substitute almost any leftover cheese you may have in your refrigerator.

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