Best Alsatian Quiche Recipes
ALSATIAN QUICHE WITH BACON AND CARAMELIZED ONIONS
This is a spin on an Alsatian tart, made with caramelized onions, thick-cut bacon, and smoky Gruyere cheese. Perfect for brunch!
Provided by Kate
Categories Brunch
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 slice, Calories 401 kcal, Sugar 2 g, Sodium 759 mg, Fat 30 g, SaturatedFat 13 g, Carbohydrate 20 g, Fiber 1 g, Protein 13 g, Cholesterol 132 mg
ALSATIAN QUICHE
Make and share this Alsatian Quiche recipe from Food.com.
Provided by PalatablePastime
Categories Savory Pies
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 7
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.
CLASSIC QUICHE LORRAINE
Steps:
- Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 400°F.
- Line a 9-inch pie or tart pan with the pastry, pinch the edges of the pastry to flute, line the bottom with foil, and weight down with pie weights (uncooked dried beans work well). Bake on the center rack for 15 minutes or until the edges are lightly browned. Remove from the oven; remove the pie weights (you can do this by simply lifting them in the foil out of the pan). Cool on a wire rack.
- Reduce the oven temperature to 325°F. Evenly distribute the bacon and Gruyère on the bottom of the pastry shell. Beat the eggs and cream together until blended and pour over the Gruyère. Grate the nutmeg over the filling.
- Bake the quiche on the center rack for 30 to 35 minutes, until the custard is set (a knife inserted just off center will come out clean). Cool on a wire rack. Cut into wedges to serve.
CLASSIC BACON AND EGG QUICHE
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Provided by David Tanis
Categories breakfast, dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bake chilled dough in a 9 1/2-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
- Put bacon in small saucepan, cover with water and bring to a simmer over medium heat. Simmer for about 5 minutes or until tender, then drain and cool slightly.
- Set tart pan on a baking sheet. Sprinkle bacon evenly over bottom of pastry. Add Gruyère if using. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 0 grams
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History:
Quiche originated from Germany, but it was adopted and perfected by the French, who introduced their own version. The Alsatian Quiche recipe came into being in the early 1900s when the Germans and the French constantly fought over the territory. The recipe is named after the region Alsace, where the dish is believed to have originated. After centuries of changes and improvements, Alsatian Quiche recipe has become a multi-layered and hearty meal that is popular all over the world.Ingredients:
Alsatian Quiche recipe is a mixture of various ingredients making it more intriguing and unique than other quiche recipes. The ingredient list includes:- Pastry dough
- Bacon or lardon
- Eggs
- Cream or sour cream
- Onions or leeks
- Cheese (traditionally Gruyere)
- Nutmeg
- Salt and Pepper to taste
Preparation:
1. Begin by preheating your oven to 375°F.Prepare the pastry:
2. Roll out the pastry dough on a floured surface until it is about 1/8 inch thick. 3. Fit the pastry into a 9 inch tart pan and trim off any excess. Poke the bottom of the pastry dough several times with a fork. 4. Place a piece of parchment paper onto the pastry, and fill the dish with pie weights or dried beans on top of the parchment paper. 5. Bake the crust for 15 minutes or until it is lightly golden brown. 6. Remove the weights and the parchment paper and bake it again for another 5 minutes or until it turns golden brown.Prepare the quiche filling:
7. Cook the bacon over medium heat until it is crispy and golden brown. Remove and drain the bacon on a paper towel-lined plate. Crumble in small pieces. 8. In the same pan, sauté the sliced onions or leeks until they are tender and translucent. Add in a pinch of salt and pepper to taste. 9. In a mixing bowl, beat the eggs and cream until they are combined. 10. Add the cheese, crumbled bacon, sautéed onions or leeks, nutmeg, and a pinch of salt and pepper to the mixing bowl. Stir until they are well incorporated. 11. Pour the mixture into the pre-baked crust and spread it evenly. 12. Bake the quiche for 30-40 minutes or until an inserted knife comes out clean.Conclusion:
Alsatian Quiche recipe is a versatile dish that you can enjoy for breakfast, lunch, or dinner. This dish is scrumptious and comforting, and it is easy to make. This popular dish has a long history, and it has become a staple in the French culture, and it continues to be a popular dish around the globe. With its scrumptious combination of cheese, bacon, and onions or leeks, and a crust roasted to perfection, the Alsatian Quiche recipe is something that every food enthusiast should try at least once in their lifetime.Choose high-quality ingredients
The key to making a delicious Alsatian quiche is to use high-quality ingredients. Choose fresh eggs, heavy cream, and high-quality cheese. The bacon should be thick-cut and flavorful. Use organic vegetables and herbs for a more natural flavor. The type of cheese you use is especially important, as it will greatly affect the taste of your quiche. Traditionally, Emmental cheese and Gruyere cheese are used in Alsatian quiche recipes. However, you can experiment with other types of melting cheeses like Cheddar, Fontina, or Monterey Jack.Make a Perfect Crust
The crust is the foundation of your quiche, so it’s essential to make it right. For a classic Alsatian quiche, use a traditional French-style crust made with all-purpose flour, butter, and salt. Mix the dry ingredients together in a bowl, then cut in the butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time until the dough comes together. Be careful not to overwork the dough, as it can become tough. Chill the dough for at least 30 minutes in the refrigerator before rolling it out.Tips:
- Use cold butter and water for a flakier crust
- Roll out the dough on a floured surface
- Use a pie pan with removable bottom for easy serving
- Prick the crust with a fork before pre-baking to prevent air bubbles
Pre-cook the filling ingredients
To ensure that the filling is cooked evenly and thoroughly, pre-cook the bacon and onions before adding them to the quiche. Cook the bacon until crispy, then remove it from the pan and drain on paper towels. Saute the onions in the same pan until they are soft and translucent. This will help to remove excess moisture from the ingredients, which can cause the quiche to become watery. Pre-cooking the bacon and onions also adds flavor and texture to the dish.Tips:
- Chop the bacon and onions into small pieces for easy mixing
- Drain the bacon on paper towels to remove excess grease
- Use the same pan to saute the onions in the bacon grease for added flavor
- Cool the bacon and onions before adding to the quiche to prevent the eggs from becoming scrambled
Whisk the custard properly
The custard is the heart of the quiche, so it’s important to whisk it properly. Beat the eggs and heavy cream together in a large bowl until well combined. Add salt, pepper, and nutmeg to taste, then whisk again. It’s important not to over-whisk the custard, as this can create too much air in the mixture, causing it to puff up and deflate during baking. The custard should be smooth and creamy but not frothy.Tips:
- Use room temperature eggs for best results
- Whisk the eggs and cream together vigorously to prevent lumps
- Add salt, pepper, and nutmeg to taste for a delicious flavor
- Pour the custard mixture into the pre-baked crust while still warm to prevent the crust from becoming soggy
Bake the quiche at the right temperature
The baking temperature is crucial to the success of your Alsatian quiche. Preheat the oven to 375°F (190°C) and bake the quiche for 30-40 minutes or until the filling is set and the crust is golden brown. It’s important not to over-bake the quiche, as this can result in a dry, tough texture. It’s also important to let the quiche cool for at least 10 minutes before slicing and serving.Tips:
- Cover the edges of the crust with foil to prevent them from burning while baking
- Bake the quiche on the middle rack of the oven for even baking
- Use a toothpick to test the doneness of the quiche by inserting it into the center. If it comes out clean, the quiche is done
- Let the quiche cool for at least 10 minutes before slicing to prevent it from falling apart