I met Leni one of my first nights in Dordogne. I liked her immediately -- even before I learned that she's a baker and a poet, and that one of her poems is about quiche.
Leni came over for lunch one afternoon and brought The Quiche. The traditional Provencal-style calls for more tomatoes, less eggs and cheese, and a flaky shortbread crust. I can say with no qualms that it was the best quiche I've ever had.
Serve with carafe of wine and plan for afternoon siesta.
Crust: Cut 1 cup of cold butter (cut into little pieces) into 2 cups of flour. Add one egg and a pinch of salt. Roll out and pat into a circular 8-inch pan. Bake at 350 degrees until slightly browned, about 5 or 10 minutes.
Filling: Cook about two pounds of tomatoes on the stove top with lots of onion and garlic. Season with salt, pepper, and whatever herbs you feel like; oregano, paprika, thyme, parsley, and basil all work beautifully. Cook until most of the tomato juice has evaporated.
In a separate bowl, beat 3 egg yolks, 1 egg, 3 tablspoons of tomato paste, 3 tablespooons of olive oil, and more herbs. Gradually fold in cooked tomatoes. Pour into crust and top with a few slices of a creamy cheese (like brie) and kalamata olives. Bake at 375 degrees for about 30 minutes.