Niçoise Salad Quiche

Name: Niçoise Salad Quiche
Total time: PT0D0H0M
Ingredients: 1 3 ⁄ 4 cups flour; 8 tbsp. unsalted butter, cubed and chilled; 1 tsp. kosher salt, plus more; 1 medium Yukon gold potato, peeled and sliced 1/4" thick; 7 green beans, trimmed and cut into 1" pieces; 1 head butter lettuce, trimmed and torn into 1" pieces; 1 (3-oz.) can tuna packed in water; drained; 1 ⁄ 2 cup heavy cream; 1 ⁄ 2 cup milk; 3 tbsp. olive oil; 1 tbsp. Dijon mustard; 3 eggs; 1 anchovy filet; 1 clove garlic, peeled; 1 small shallot, peeled; Freshly ground black pepper, to taste; 1 plum tomato, thinly sliced; 1 ⁄ 2 cup pitted Niçoise olives; Finely chopped parsley, for garnish

YOSSY AREFI

A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.

Ingredients

1 ³⁄₄ cups flour
8 tbsp. unsalted butter, cubed and chilled
1 tsp. kosher salt, plus more
1 medium Yukon gold potato, peeled and sliced 1/4" thick
7 green beans, trimmed and cut into 1" pieces
1 head butter lettuce, trimmed and torn into 1" pieces
1 (3-oz.) can tuna packed in water; drained
¹⁄₂ cup heavy cream
¹⁄₂ cup milk
3 tbsp. olive oil
1 tbsp. Dijon mustard
3 eggs
1 anchovy filet
1 clove garlic, peeled
1 small shallot, peeled
Freshly ground black pepper, to taste
1 plum tomato, thinly sliced
¹⁄₂ cup pitted Niçoise olives
Finely chopped parsley, for garnish

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Instructions

Step 1

Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 5 tbsp. ice-cold water; stir until dough forms. Transfer to a lightly floured surface; knead dough until smooth, 1-2 minutes. Form into a disk and wrap in plastic wrap; refrigerate 1 hour.

Step 2

Boil potatoes in a 2-qt. pot of salted water until tender, 6-8 minutes. Add green beans; cook 1 minute more. Using a slotted spoon, transfer vegetables to a bowl of ice water until cold; drain and place in a bowl. Add lettuce and tuna; set salad aside. Purée cream, milk, oil, mustard, eggs, anchovy, garlic, shallot, salt, and pepper until smooth; pour over salad and gently stir to combine. Refrigerate filling until ready to use.

Step 3

Roll dough into a 13" circle; transfer to a 10" springform pan with a removable bottom, pressing dough into bottom and sides. Place on a baking sheet; refrigerate for 30 minutes.

Step 4

Heat oven to 375°. Prick dough with a fork; cover with parchment paper and fill with dried beans. Bake until slightly firm, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Reduce oven to 325°; spread filling evenly into crust. Arrange tomatoes and olives over top; bake until filling is set, about 20 minutes. Let quiche cool briefly and remove from pan; garnish with parsley.

Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 5 tbsp. ice-cold water; stir until dough forms. Transfer to a lightly floured surface; knead dough until smooth, 1-2 minutes. Form into a disk and wrap in plastic wrap; refrigerate 1 hour.
Boil potatoes in a 2-qt. pot of salted water until tender, 6-8 minutes. Add green beans; cook 1 minute more. Using a slotted spoon, transfer vegetables to a bowl of ice water until cold; drain and place in a bowl. Add lettuce and tuna; set salad aside. Purée cream, milk, oil, mustard, eggs, anchovy, garlic, shallot, salt, and pepper until smooth; pour over salad and gently stir to combine. Refrigerate filling until ready to use.
Roll dough into a 13" circle; transfer to a 10" springform pan with a removable bottom, pressing dough into bottom and sides. Place on a baking sheet; refrigerate for 30 minutes.
Heat oven to 375°. Prick dough with a fork; cover with parchment paper and fill with dried beans. Bake until slightly firm, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Reduce oven to 325°; spread filling evenly into crust. Arrange tomatoes and olives over top; bake until filling is set, about 20 minutes. Let quiche cool briefly and remove from pan; garnish with parsley.