PISSALADIÈRE NIÇOISE [Onion Tart with Anchovies and Black Olives]
This is not a quiche, properly speaking, because it contains no eggs. In Nice it is made either in a pastry shell or on a flat round of bread dough like the Italian pizza.
Cook the onions very slowly in the olive oil with the herb bouquet, garlic, and salt for about 1 hour, or until very tender. Discard herb bouquet and garlic. Stir in cloves and pepper, and taste carefully for seasoning.
Preheat oven to 400 degrees.
Spread the onions in the pastry shell. Arrange anchovy filets over it in a fan-shaped design. Place the olives at decorative intervals. Drizzle on the oil. Bake in upper third of the preheated oven for 10 to 15 minutes, or until bubbling hot.