Tomato and Spinach Quiche with Anchovy Sauce

Name: Tomato and Spinach Quiche with Anchovy Sauce
Yield: 8
Ingredients: 8 large tomatoes; 1 bunch of fresh spinach; 1/2 cup finely chopped onion; 4 egg yolks, separated; 1 cup heavy cream; 1 cup grated provolone cheese; 2 tablespoons anchovy paste; salt and pepper to taste; 10 ready-made or homemade tart shells, partially baked

1
8 large tomatoes
2
1 bunch of fresh spinach
3
1/2 cup finely chopped onion
4
4 egg yolks, separated
5
1 cup heavy cream
6
1 cup grated provolone cheese
7
2 tablespoons anchovy paste
8
salt and pepper to taste
9
10 ready-made or homemade tart shells, partially baked

Ingredients

1
8 large tomatoes
2
1 bunch of fresh spinach
3
1/2 cup finely chopped onion
4
4 egg yolks, separated
5
1 cup heavy cream
6
1 cup grated provolone cheese
7
2 tablespoons anchovy paste
8
salt and pepper to taste
9
10 ready-made or homemade tart shells, partially baked

Directions

1
Cut off the tops of each tomato
2
Remove the seeds and place them in a medium saucepan
3
Add the clean spinach and onion, and cook slowly over medium heat, uncovered, until all the liquid has evaporated
4
Heat the heavy cream in a water bath
5
In a medium bowl, beat the egg yolks until they thicken
6
Gradually add the warmed cream and whisk everything together again over low heat, stirring constantly until it thickens slightly
7
Remove from heat
8
Combine the tomato mixture and spinach (the spinach should be finely chopped), cheese, anchovy paste, salt, and pepper
9
Let cool
10
Preheat oven to a good temperature
11
Beat the egg whites until stiff peaks form
12
Add to the previous mixture
13
Place in tomato shells and tart shells
14
Bake in a hot oven for 15 minutes
15
Reduce heat and bake for an additional 10-15 minutes
16
Serve 8-10 portions.