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Quiche Alsacienne

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

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A dry, full-flavoured riesling.

Featured in

Jul 2011

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