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Caramelized Shallot Quiche //


This is a really fun take on the ho-hum-everyday of quiche. I especially love the long rectangular shape so you can just serve the quiche right from the cutting board.

Ingredients // for the short crust

1 bag (340g.) Pie &Pasta Blend

¼ teaspoon cracked black pepper

2 1/2 sticks (280g.) unsalted butter, diced

2 eggs

Bake the Crust //

1. Mix the Pie & Pasta Blend with the pepper and unsalted butter in the bowl of your stand mixer with the paddle attachment until it looks like damp cornmeal.

2. Add the eggs and mix on high until the dough sticks to the sides of the bowl and the paddle.

3. Dust your counter with glutinous rice flour. Knead the dough several times until very smooth. Wrap in plastic and refrigerate overnight.

4. The next day, roll out your tart crust. Begin by kneading the dough with glutinous rice flour until smooth.

5. Shape the dough into a rectangle, then, using your rolling pin, roll the rectangle into a 18" x 8" rectangle that is no thicker than 1/4-inch.

6. Dock the bottom of the dough with the tines of your fork.

7. Line the dough with parchment paper, then fill with pie weights.

8. Place tart case on a cookie sheet and par-bake at 425°F for 15 minutes. Remove from the oven. Carefully lift the parchment out from the tart case, being careful not to let the pie weights spill onto the crust.

9. Using a pastry brush, coat the inside of the tart case with a combination of 1 whisked egg, 1 tablespoon of water and 1/4 teaspoon kosher salt or sea salt.

10. Return to the oven and bake for 7 minutes to seal the crust. Remove and allow to cool on the cookie sheet while you make your filling.

11. Reduce oven temperature to 375° F.

Ingredients // the filling

1 cup dehydrated spinach leaves*

4 thick slices bacon, cut into lardons

1/2 tablespoon unsalted butter

1/4 cup sliced shallots

2 cups heavy cream

6 eggs

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

1/8 teaspoon freshly grated nutmeg (20 back and forth grates)
1 cup Swiss cheese, cubed

1 cup grated Parmesan cheese for sprinkling on top.

Putting it Together //

1. Spray a cookie sheet with light olive oil. Toss the baby spinach in the oil until lightly coated. Sprinkle with sea salt and freshly cracked pepper. Bake at 375° F for 7 minutes, rotate the pan, then 7 minutes more. The spinach should be light and crispy. Set aside to cool.

2. Slice the bacon into lardons.

3. Heat a 12-inch skillet over a medium flame for 3 minutes and then add the bacon. Stirring often, cook the lardons until lightly browned. Using a slotted spoon transfer the lardons to a plate that has been lined with paper towels.

4. Whisk the cream, eggs, sea salt, pepper and nutmeg in a large spouted bowl until very smooth. Set aside.

5. Pour off most of the bacon fat until you only have 1/2 tablespoon remaining. Add the 1/2 tablespoon butter. When the butter foams, add the sliced shallots and reduce the heat to medium-low. Toss in a pinch of sea salt and cook the shallots until they are golden and caramelized, about 5 minutes. Transfer to a plate.

6. Spoon the shallots into the tart case and cover with the dehydrated spinach leaves. Add the Swiss cheese and the lardons.

7.  Pour the egg mixture over the ingredients, being careful not to let any of the egg mixture spill over the tart case.  

8. Cover with the Parmesan cheese and bake at 375° F for 1 hour. Remove from the oven when golden. Allow to cool for 15 minutes before serving.

9. Slice and serve.

Serves 6

Will keep in the fridge for up to a week.

photo by Jody Horton

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