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 pouring cream (1 cup)
- 250 gm crème fraîche
- 2 tbsp finely chopped flat-leaf parsley
- ½ tsp finely grated nutmeg
- 300 gm plain flour (2 cups)
- 150 gm cold butter, coarsely chopped
- 1 tsp sea salt
- 2-3 tbsp chilled sparkling mineral water
- 1For 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).
- 2Preheat 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).
- 3Meanwhile, 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.
- 4Reduce 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.
Drink Suggestion: A dry, full-flavoured riesling. Drink suggestion by Max Allen