Quiche Niçoise with Miso
From The Book of Miso (Canada, UK), by William Shurtleff and Akiko Aoyagi.
A 9-inch pie shell
6 tablespoons (olive) oil
1 onion, minced
4 tomatoes, diced
2 large cloves of garlic, minced
1 teaspoon basil
1 teaspoon thyme
1-1/2 teaspoons red, barley, or Hatcho miso
Dash of pepper, coarsely ground
3 tablespoons tomato paste
1/4 cup chopped parsley
Dash of cayenne or Tabasco sauce
8 black olives, thinly sliced (optional)
1/2 cup Parmesan cheese
Bake pie shell at 425°F (220°C) for 7 minutes until partially done, then set aside. Heat a skillet and coat with 4 tablespoons oil. Add onions and sauté for 4 minutes, or until tender. Add the next six ingredients, cover, and cook over low heat for about 5 minutes.
Uncover and cook 5 minutes more, or until liquid has evaporated, then set aside to cool for 10 minutes. Meanwhile, combine the eggs in a mixing bowl with the last four ingredients plus 2 tablespoons olive oil; beat until smooth. Gently stir in cooked ingredients, then spoon mixture into pie shell. Decorate, if desired, with olive slices, sprinkle with cheese, and dribble the remaining 1 tablespoon oil over the top.
Bake at 375°F (190°C) for about 25 minutes, or until quiche has set. Delicious hot or cold.
Yield: Serves 6