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Quiche Alsacienne
Alsatian Onion Tart
A classic Alsatian quiche featuring deeply caramelized onions suspended in a rich, creamy custard, baked in a buttery pastry crust. This is the original, simpler version of quiche before the addition of lardons made it 'Lorraine'.
đ§ Ingredienser
- 1 9-inch pie crust Pùte Brisée (shortcrust pastry)(Store-bought or homemade, blind-baked and cooled.)
- 800 g Yellow onions(About 3-4 large onions. Thinly sliced.)
- 60 g Unsalted butter(About 4 tablespoons.)
- 300 ml Heavy cream(About 1 1/4 cups. Whole milk can be substituted for a lighter version, but the texture will be less rich.)
- 3 Large eggs(Room temperature is ideal for emulsification.)
- 1/4 teaspoon Freshly grated nutmeg(Or to taste. A pinch is also acceptable if you prefer a subtler flavor.)
- 1/2 teaspoon Salt(Or to taste.)
- 1/4 teaspoon Black pepper(Freshly ground, or to taste.)
đšâđł Instruktioner
- 1
Prepare the crust: Ensure your Pùte Brisée is blind-baked according to your recipe or package instructions. This typically involves lining the unbaked crust with parchment paper, filling it with pie weights or dried beans, and baking at 200°C (400°F) for 15 minutes. Remove weights and parchment, then bake for another 5-10 minutes until lightly golden. Let it cool completely.
â±ïž 20-25 minutes (includes blind baking time) - 2
Caramelize the onions: Melt the butter in a large, heavy-bottomed skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes. The onions should become very soft, deeply golden brown, and sweet. Avoid rushing this process, as low and slow heat is key to achieving deep caramelization without burning. If they start to stick, add a tablespoon of water or cream.
â±ïž 45-60 minutes - 3
Prepare the custard: In a medium bowl, whisk together the heavy cream, eggs, nutmeg, salt, and pepper until well combined and smooth. Do not overmix, as this can incorporate too much air.
â±ïž 5 minutes - 4
Assemble the quiche: Spread the caramelized onions evenly over the bottom of the cooled, blind-baked crust. Pour the cream and egg mixture gently over the onions, ensuring it fills the crust evenly. The custard should come almost to the top edge of the crust.
â±ïž 2 minutes - 5
Bake the quiche: Preheat your oven to 180°C (350°F). Place the quiche on a baking sheet (to catch any potential spills) and bake for 35-45 minutes, or until the custard is set and the top is golden brown. The center should have a slight wobble when gently shaken, but should not be liquid.
â±ïž 35-45 minutes - 6
Rest and serve: Remove the quiche from the oven and let it rest for at least 10-15 minutes before slicing. This allows the custard to fully set and makes for cleaner slices. Serve warm or at room temperature.
â±ïž 10-15 minutes
đĄ Proffstips
- âPatience is crucial for caramelizing the onions; low heat and time yield the best flavor and sweetness.
- âThe custard should be creamy and tender, not rubbery. Avoid overbaking.
- âThe original Quiche Alsacienne is defined by its caramelized onions and creamy filling; it does not traditionally include bacon or cheese, which are characteristic of Quiche Lorraine.
- âEnsure your crust is fully blind-baked to prevent a soggy bottom.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Quiche Lorraine: Add crispy lardons (diced bacon) and GruyĂšre cheese to the filling.
- Quiche aux Poireaux: Substitute thinly sliced leeks for some or all of the onions.