Alsatian Quiche Recipes

ALSATIAN QUICHE

Steps:

• Preheat oven to 350 degrees for the quiche.
• In a bowl, beat eggs with a whisk; add the cream and beat again; add the grated onion and beat yet again.
• Sprinkle bacon in the bottom of the shell; sprinkle parmesan over the top of that.
• Pour cream mixture over all.
• Dot the top with small bits of butter.
• Place the pan on a cookie sheet or other drip pan and into a preheated oven.
• Bake at 350 degrees until domed and light brown.
• Cool 1/2 hour before cutting and serving.

ALSATIAN QUICHE WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 375°F. Unroll the pie crust and place in a 9-inch pie dish. Flute the edges or press with a fork to crimp the edges.
• Prick the bottom of the pie crust with a fork. Place a piece of parchment paper on the bottom of the pie crust and fill with pie weights (dried beans work, too!). Bake the crust for 10 minutes in the preheated oven. This is called par-baking the crust.
• Meanwhile, place the bacon in a large skillet over medium heat. Cook until crisp, flipping once, about 6-8 minutes. Remove the bacon from the pan and place on a paper towel lined plate to drain. When the bacon has cooled, crumble it gently with your fingers.
• Add the butter to the bacon fat. Add the onions, plus ½ teaspoon salt. Cook for 2-3 minutes or until the onions start to soften. Lower heat to medium low and cover the pan. Continue to cook the onions, uncovering and stirring every 2-3 minutes until the onions are medium brown and very soft-about 25 minutes. Remove from the heat and let cool for 10 minutes.
• Meanwhile, place the eggs, half & half, remaining ½ teaspoon salt, pepper, and nutmeg in a mixing bowl. Whisk to combine.
• Place the cooled onions in the bottom of the par-baked pie crust. Top with the bacon. Pour the egg mixture over the top and top with the shredded Gruyere.
• Bake on the middle rack in the preheated oven until the quiche is beginning to turn light brown in spots, about 45-50 minutes. Let cool for 10 minutes before serving or cool completely and serve at room temperature.

ALSATIAN ONION QUICHE

Steps:

• Fit pastry into a deep-dish pie pan. (1 recipe pate brisee #rz.170934).
• Sauté the onions in the butter over medium heat for about 10 minutes, until they turn very soft and translucent.
• Preheat the oven to 375 degrees.
• Sprinkle the onions onto the bottom layer of the pastry.
• Beat together the eggs, half and half, salt, pepper, and nutmeg.
• Pour the eggs over the onions and bake the quiche for 45-50 minutes, until the eggs are set in the middle.
• Cool slightly and serve.

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

Steps:

• Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
• Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
• Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
• Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
• Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.