Quiche Alsacienne

AT A GLANCE

  • Serves 8 people

It's the addition of sautéed onion that distinguishes the Alsacienne from its better-known cousin, the classic quiche Lorraine.

  • 300 gm speck, cut into lardons
  • 2 onions, thinly sliced
  • 8 egg yolks
  • 6 eggs
  • 250 ml (1 cup) pouring cream
  • 250 gm crème fraîche
  • 2 tbsp finely chopped flat-leaf parsley
  • ½ tsp finely grated nutmeg
  •  
  • Pâte brisée
  • 300 gm (2 cups) plain flour
  • 150 gm cold butter, coarsely chopped
  • 1 tsp sea salt
  • 2-3 tbsp chilled sparkling mineral water
01   For pâte brisée, process flour, butter and salt in a food processor until crumbs form, add mineral water, pulse until mixture comes together. Turn out, knead lightly, wrap in plastic wrap, refrigerate to rest (2 hours).
02   Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick, line a 27cm-diameter, 5cm-deep tart tin, refrigerate to rest (30 minutes). Trim edges, prick base all over, then blind bake until light golden (8-10 minutes), remove paper and weights and bake until crisp (6-8 minutes).
03   Meanwhile, heat a frying pan over medium-high heat, add speck, stir occasionally until crisp (3-4 minutes), remove and set aside. Add onion to pan, stir occasionally until very tender (4-5 minutes), season to taste and spread over base of pastry case, then scatter speck over.
04   Reduce oven to 150C. Whisk yolks, eggs, cream, crème fraîche, parsley and nutmeg in a bowl to combine, season to taste and pour into pastry case. Bake until light golden and just set with a slight wobble in centre (35-40 minutes), stand for 15 minutes, then serve.

Topics:

SPECK, EGGS, MAIN, WINTER, FRENCH, CREME FRAICHE, DRINK SUGGESTION, PASTRY

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES, LYNSEY FRYERS-HEDRICK , ALICE STOREY

Drinking Suggestion:

A DRY, FULL-FLAVOURED RIESLING. , suggested by MAX ALLEN

FEATURED IN

Jul 2011

Jul 2011

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