Pistou I

Preheat your oven to 375°F (190°C) and lightly grease a tart or quiche pan with butter or oil.

Peel and finely mince the garlic cloves, then combine with salt in a mortar and pestle, grinding them together into a smooth paste to form the base pistou mixture.

In a large mixing bowl, whisk together the eggs until fully blended and slightly frothy, incorporating the garlic-salt pistou paste evenly throughout.

If using a pastry shell, press or roll it into the prepared pan and blind bake it for 8 minutes until lightly set before adding the filling.

Pour the egg and pistou mixture evenly into the prepared pan or pre-baked pastry shell, smoothing the surface with a spatula.

Place the pan in the preheated oven and bake until the egg mixture is set, golden at the edges, and a knife inserted in the center comes out clean.

Remove the dish from the oven and allow it to rest for several minutes before slicing, letting the filling firm up for clean, even portions.