This rustic and comforting dish delivers a delightful balance of sweet and salty flavors, and is perfect as an elegant appetizer, a light lunch, or a satisfying dinner. Indulge in the timeless charm of this Eastern French classic!

What is a Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)?

This French Onion Tart, known as “Tarte à l’Oignon” or “Zwiebelkueche”, is a cherished specialty from Alsace in eastern France. This classic dish is a staple in the menus of local winstubs (Alsatian bistros) and is equally popular in home kitchens.

As with many traditional recipes, there is no single definitive version of the Alsatian Onion Tart. Every chef and home cook like to add their own twist on it, with their cheese, herb or spice of choice. However, most variations share 3 essential components: a crisp and buttery pie crust, a generous amount of caramelized onions and a savory custard poured over the top.

1. The pie crust: Like for most quiches and savory tarts, I always go for a “pâte brisée”: a sturdy and buttery French crust that’s perfect for holding a soft filling.
2. The caramelized onions: As per local tradition, the onions are caramelized slowly in butter – and white wine. Why? Because Alsace is renowned for producing some of the finest white wines in the world, including Gewurztraminer. Thanks to the region’s very cold winters, the grapes develop a natural sweetness, resulting in wines that are often sweeter and deeply aromatic. These sweeter white wines are perfect for caramelizing onions, enhancing their natural sugars and transforming them into something irresistibly sweet and melt-in-your-mouth delicious.
3. The savory custard: The custard is made from eggs, milk and cream. It is seasoned with black pepper and caraway seeds. Caraway, known in French as “carvi”, is popular in Alsatian cuisine. It is often used to flavor dishes and commonly found in Munster, a flagship cheese of Alsace. This sprinkle of caraway is optional, but I think it brings out the true Alsatian flavors of this tart.  

Ingredients you’ll need for this Caramelized Onion Tart

Now let’s take a closer look at the ingredients you need to make this delicious, rustic tart in your own kitchen.

For the pâte brisée crust

1. Flour. All-purpose flour is the way to go.
2. Salt. A pinch of salt to heighten the flavors.
3. Butter. Use cold, cubed, unsalted butter for best results in this crust recipe. I like to cube the butter, lay the cubes on a plate and stick the plate back into the fridge for at least 1 hour before I start making the crust. This ensures the butter cubes are perfectly cold when they’re added to the flour.
4. Water. About ¼ cup (60ml) of ice-cold water is needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the filling

1. Onions. We need 3.3lbs (1.5kg) of onions for this recipe! Yellow onions are the best choice. They turn utterly sweet and melty when caramelized. In Brittany, we have pink onions, also known as Rosé de Bretagne, which are sweet onions (similar to yellow) with a light pink outer skin. I sometimes use them too (pictured here). 
2. Butter. A generous amount of butter is key to caramelize these onions well.
3. White wine. Opt for a sweeter white wine to helps build a nice caramelization. My recommendations are an Alsatian Gewurztraminer or sweet Chardonnay (more affordable). That said, a drier white wine like a Sauvignon Blanc or Pinot Gris will do the job nicely too. The alcohol will completely burn off after the one hour of cooking.
4. Milk and cream. ½ cup of milk and ½ of heavy cream is the base of the custard filling.
5. Eggs. 3 large eggs are used in the filling. They need to be at room temperature so take them out of the fridge one hour before you start cooking.
6. Salt, pepper and caraway. Season to taste!
7. Gruyère Cheese. Although not traditionally used in a French onion tart, I like to add about 1/2 cup (50g) of Gruyère cheese to the filling. It adds some richness with a salty kick that contrasts well against the sweet caramelized onions. Emmental works well too.

Tips & Tricks

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. It guarantees a flaky, buttery crust that is the perfect vessel for the creamy custard and soft onions.

It is essential to use cold butter and ice-cold water to make the pie crust. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

This recipe will make enough for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pie crust, plus a little extra if you want to make an individual tart on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and minimal extra effort to make it. 

• The Caramelized onions

The caramelized onions are the stars of this recipe, so make sure they are done properly. Caramelizing onions, by slowly cooking them in butter and deglazing in white wine until they are golden and melty, extracts the natural sugars from the onions and intensifies their flavor.  The trick is to not stir too often to allow for the caramelization to happen at the bottom of the pan. I find that stirring onion every 5 minutes is good enough.

For this Caramelized Onion Tart recipe, the onions do not need to be caramelized too much. Reach for a golden color, not brown. The process of caramelizing onions should take about 45 minutes to 1 hour, on medium-low heat.

• The Cheese

For the filling, be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are pricier than cheddar, but well worth it when used in the filling of this tart.

Frequently Asked Questions

How long can you keep this Caramelized Onion Tart?  

After making (and enjoying) this tart– if you have any leftovers – you can store them in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the tart in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze the tart?

Yes, absolutely. Once completely cool, you can store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

What do you serve with this Caramelized Onion Tart?

In Alsace, this tart is traditionally served in thin slices as a starter, accompanied by a fresh leaf salad. It also works wonderfully as a satisfying lunch paired with sides like carrots, green beans, or even a hearty dish such as cauliflower gratin.

Personally, my favorite way to enjoy a slice of onion tart is for dinner, served alongside a comforting bowl of warm soup.

Helpful swaps and notes: 

• Caramelizing the onions low and slow is key here. Take your time! So, this recipe is best made on weekends, when you have more time to stay in the kitchen.
• For caramelizing the onions, I like to use butter and white wine, which both provide richness and classic earthy flavors. Some other recipes call for beef stock instead of white wine. Although this isn’t the traditional recipe, using beef stock works great as a slightly more affordable alternative.
• The amount of filling in this recipe is good for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. If you have some filling left, you can make an individual tart on the side with the extra crust you have. I recommend using a pan with a removable bottom, which will support the crust when lifting your tart.

More rustic French recipes you may like: 

• Classic French Quiche Lorraine
• Spinach and Cheese Quiche
• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup
• Classic French Onion Soup
• Braised Pork Loin with Prunes (Porc aux pruneaux)

Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the pie crust:
2 cups (260g) all-purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
3.3 lbs (1.5 kg) onions
1/2 cup (115g) unsalted butter
2/3 cup (158ml) white wine
½ cup (125ml) whole milk (whole or 2% m.f)
½ cup (125ml) heavy cream
3 large eggs, at room temperature 
1 tsp caraway seeds
¼ tsp salt
¼ tsp black pepper
1/2 cup (50g) Gruyère cheese, grated

Instructions

1. Make the crust. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Pre-heat your oven to 350°F (180°C) with a rack in the middle. 
3. Line with parchment paper a 9-inch (22.9 cm) or 10-inch (25,4 cm) pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the prepared tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
4. Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside.
5. Caramelize the onions. Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 5 minutes. After 15 minutes, when the onions should start to dry out, add the white wine. Stir to coat and continue cooking for about 30 more minutes, until the onions are melty and golden. Set aside.
6. Make the filling. In a large mixing bowl, whisk together the eggs, the heavy cream and the milk. Add caraway, salt, black pepper and grated cheese.
7. Assemble the tart. Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top.
8. Bake for 1 hour at 350°F (180°C) , or until golden. The middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

Notes...

Store leftovers in airtight container in the fridge for up to 4-5 days. Reheat in the oven for about 5-10 minutes at 350°F (180°C).  Freeze in an airtight container for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

The post Caramelized Onion Tart (Tarte à l’Oignon Alsacienne) appeared first on Pardon Your French.

What is a crustless quiche?

A crustless quiche is a take on a classic French quiche, without – you guessed it – a crust! It simply consists of a classic quiche filling (eggs, milk, cream and cheese), poured over par-baked vegetables and baked in the oven. The texture is soft and satisfying, without the carbs and richness of a buttery crust.  

There are no difficult techniques or skills involved in this recipe. And if you have already made a quiche before, this recipe will likely feel like a breeze – since you don’t need to make a pie crust.

My go-to ratio for making a quiche filling is 10 eggs for 1 to 2 cups of liquid. The liquid can be just milk or a mix of milk and cream, for added richness. For this quiche, I tested that 8 eggs for 1 ½ cup milk and cream gives just the right texture. It is firm enough to be satisfying and soft enough to match the texture of the tender vegetables. That said, a quiche is very forgiving, so you can adjust the quantity of liquid if you would like. For instance, use only 1 cup milk if you are aiming for a firmer quiche that you can eat by hand once sliced.

Common Questions

When do you serve a quiche?

In France, a quiche in France is served as a quick lunch or dinner, often alongside a salad or a soup. Quiches can be enjoyed warm or cool, which makes them a year-round staple in a French kitchen. A quiche is also a perfect recipe for brunch!

How long will a crustless quiche last?

This crustless quiche will last for about 4 days stored in an airtight container in the fridge. This is a great make ahead recipe for hosting: prepare it the night before, store it in the fridge and simply re-heat it for about 5-10 minutes at 350F (180C) before serving.

How to store a crustless quiche 

After making (and enjoying) this quiche – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4 days. Reheat the quiche in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the quiche thaw in the fridge before heating it through in the oven. 

Cooking notes :

• The amount of filling in this recipe is just right for a low-sided 9-inch (22.9cm) tart pan or pie dish. Do not fill the pan/dish to the rim, as the filling will puff up as it bakes and deflate slightly as it cools down. 
• For best results, I suggest you use the listed vegetables (zucchini, eggplant, and cherry tomatoes) and their quantities. However, since a quiche is quite forgiving, you can opt for different vegetables if you would like, such as bell peppers.
• A key to this recipe is to make sure the vegetables are well cooked until most of their excess moisture is gone. This ensures the quiche won’t become too liquidy.
• For making a quiche, Gruyère is my go-to cheese. This hard, Swiss-made cheese is subtly salty with delicious nutty notes. It also melts very well and creates a great quiche texture. In France, Gruyère is affordable and widely available. It often comes pre-grated, sold in individual pouches. In the US/Canada, Gruyère is a bit more costly than your average block of cheese, but well worth it to use in this recipe. As a more affordable option, you can opt for white or orange cheddar or grated mozzarella.

I hope you’ll love this Crustless Quiche with Summer Vegetables as much as I do! This recipe is enough for 8 to 10 people, served alongside a salad or a soup. If you have any questions, please feel free to leave a comment. 

You may also like:

• Spinach and Cheese Quiche 
• Chicken and Mushroom Pie (Tourte)
• Classic French Quiche Lorraine 
• Classic French-style Potato Salad
• Vegetable Tian from Provence
• Sweet Pea Ham Quiche
• Ham Cheese Olive Bread

Crustless Quiche with Summer Vegetables

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 garlic clove, peeled and minced
1 onion, peeled and sliced in half round
1 medium zucchini, sliced
½ medium eggplant, sliced in half rounds
½ cup cherry tomatoes
8 large eggs
1 cup (240ml) milk (2%)
½ cup (120ml) heavy cream (35% mf)
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp Dijon mustard
2 tbsp chive, finely chopped
1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)

Instructions

Step 1 – Preheat your oven to 375°F (190°C) with a rack in the middle. Grease a 9-inch (22.9cm) pie dish with butter or cooking spray.

Step 2 – Heat up the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant. Add the zucchini and eggplant, and sauté for 10-12 minutes until softened, browned and most of the excess moisture is gone.  Transfer into the prepared pie dish along with the cherry tomatoes, and scatter vegetables to cover bottom evenly.

Step 3 – In a large mixing bowl, beat the eggs with the milk, heavy cream, salt, pepper, Dijon mustard, 1 tablespoon of chive and ¾ cup Gruyère cheese.

Step 4 – Pour the egg mixture over the vegetables, in the dish, and sprinkle with the remaining ¼ cup Gruyère cheese and 1 tablespoon of chive.

Bake for 40-45 minutes, until the edges are set and a knife inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 15 minutes before serving.

The post Crustless Quiche with Summer Vegetables appeared first on Pardon Your French.

The origin of the Quiche Lorraine

Born in the historical Alsace-Lorraine region in North Eastern France, the Quiche Lorraine is today one of the most highly-sought after French recipes. But like many popular European dishes, it used to be peasant food. It’s said local bakers used to test the heat of their ovens by throwing a disk of bread dough inside and watching it bake. The baked crust would then be garnished with a mixture known as “migaine”, made from eggs, milk and cream, and specked with dots of butter.

It was only in the early 19^TH century that local home cooks and chefs started to substitute butter with bits of smoked bacon to give the Quiche Lorraine its signature salty bite.

In 1871, after the Franco-German war, the Alsace-Lorraine territory was ceded by France to Germany. This change pushed a part of the Alsatian population to migrate to Paris and other French cities. Alsatians brought with them their culture and local recipes, including the Quiche Lorraine – contributing to building its national success.

The essentials to a Quiche Lorraine

If you are new to making quiches, know that there is nothing to be afraid of here. A quiche consists of a crust encasing a savory custard made of egg, cream, and extra fixings—namely, bacon and cheese, in the case of a quiche Lorraine.

There are no difficult techniques or special skill sets involved; success relies more on the choice of good ingredients, and how to properly prepare them before you start assembling the quiche.

In essence, an authentic Quiche Lorraine may only contain short crust pastry, eggs, bacon, crème fraiche, black pepper and nutmeg. Modern takes on the quiche Lorraine sometimes use milk as a lighter substitute for crème fraiche, and we often add cheese as well. In my recipe, I opt for a combination of both milk and crème—you can’t skip out on good old crème fraiche, in my opinion—so that the filling isn’t too heavy but still tastes rich and creamy. Good quality Swiss cheese provides the final touch.

That being said, here is a closer look at the essentials you need to make a Classic French Quiche Lorraine at home. 

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. And, it guarantees a flaky buttery crust that is the perfect vessel for the creamy custard. 

This recipe will make enough for a 9-inch (22.9cm) pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and little extra effort to make it. 

• “Lardons”, or bacon sticks.

In France, home-cooks commonly use “lardons” to make a Quiche Lorraine. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France, but are much harder to find in North America. So to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite; not as crisp as store-bought bacon bits.

• Crème Fraiche, not sour cream.

Do not mistake French Crème Fraiche for sour cream. Crème fraiche is a soured cream from natural bacterial culture. Compared to sour cream, crème fraiche has a higher fat content (30 to 45%), tastes richer and is less tangy. Sometimes, they are interchangeable – if you plan on using them uncooked to top off a baked potato for instance. But because sour cream has less fat and more protein, it is less stable than crème fraiche when heated and can curdle. In the instance of the Quiche Lorraine, using crème fraiche ensures the filling will be creamy and not separate when baking.

Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

• The Cheese.

Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are more pricey than cheddar, but well worth it as the finishing touch to a Quiche Lorraine.

How to store a Quiche Lorraine 

After making (and enjoying) this quiche – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the quiche in the oven for about 5-10 minutes at 350F (180C). 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the quiche thaw in the fridge before heating it through in the oven. 

Cooking notes: 

• The amount of filling in this recipe is just right for low-sided 9-inch (22.9cm) tart pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. It is recommended to use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• It is essential to use cold butter and ice cold water to make the pie crust. Cold butter -not at room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

I hope you’ll love this Classic French Quiche Lorraine as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Spinach and Cheese Quiche 
• Chicken and Mushroom Pie (Tourte)
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Classic French Beef Bourguignon
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Classic French Quiche Lorraine

Print Recipe

Serves: 6-8 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

For the pie crust :
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
4 large eggs
½ cup (120g) crème fraiche
½ cup (120ml) whole milk
6 ounces bacon (6 strips/ 175g) cut into ¼" thick sticks
1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)
¼ tsp salt
1 tsp freshly ground black pepper
1 pinch of grated nutmeg

Instructions

Step 1: make the crust – Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork, to prevent it from “puffing” up when baking. Place the tart pan in the fridge while you prepare the bacon (next step). 

Pre-heat your oven to 350°F (180°C) with a rack in the middle.  

Step 2: make the filling –  In a frying pan, fry the bacon strips for 3 minutes, until just cooked (but not too brown). Drain on paper towel. Take tart pan out of the fridge and scatter a third of the bacon and a third of the shredded cheese evenly onto the pastry crust.

In a separate mixing bowl, whisk together the eggs, the crème fraiche, whole milk, 1/4 tsp salt, 1/2 tsp black pepper and nutmeg. Add another third of the bacon and another third of the shredded cheese into the mixture. Pour the prepared liquid over the crust.  Sprinkle evenly with the rest of the bacon and the rest of the cheese (the last thirds). Sprinkle with the remaining 1/2 tsp black pepper. 

Bake for about 45-55 minutes. Remove from the oven when the crust is starting to get golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

This article was first published in April 2018. It was updated and re-posted in November 2021. I wanted to provide new photos, add step-by-step photos and more recipe instructions – including a home made pie crust. 

The post Classic French Quiche Lorraine appeared first on Pardon Your French.

Quiche – versatile, practical, crowd-pleasing.

If you’re new to quiches, this is how you should look at it: a crisp pie crust encasing a bunch of ingredients, simply bound together by an egg and milk custard. From that point, you can see how versatile a quiche can be. You can always pick different combinations of ingredients to fill it with – ham and cheese (as in the classic Quiche Lorraine), mushrooms in the Fall, leeks in the Winter, asparagus or peas in the Spring, zucchini, tomatoes or spinach in the Summer… Add-ons are always welcome too: fresh herbs, cheeses, ham, bacon and so on. 

Quiches are also practical. You can enjoy them warm, at room temperature or chilled. They play the part for an elegant brunch as well as for a portable lunch. They also freeze very well, and can be quickly reheated in the oven.

Cooking notes:

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all of the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will give you enough for a 9-inch pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film).
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a pie dish with a removable bottom, which will support the crust when lifting your tart.
• The asparagus are boiled for 4 minutes before being used for the quiche. 4 minutes is enough to lightly cook them but they will remain slightly firm. Do not be tempted to cook them any longer. The asparagus will continue to cook in the quiche when baking and will turn perfectly tender.

I hope you enjoy this Asparagus Goat Cheese Quiche as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like:

• The Quiche Lorraine 
• Herby Spring Vegetable Jardiniere
• Sweet Pea Ham Quiche 
• Spinach Cheese Quiche 

Asparagus Goat Cheese Quiche

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

Pie Crust:
2 cups (260g) all-purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water

Filling:
1 tbsp (14g) butter
1 shallot, peeled and diced
1 small bunch (200g) asparagus, stemmed and cut into 1.5-inch (3.8cm) pieces
4 large eggs
3/4 cup (180ml) milk (2% or whole)
¼ cup (60ml) heavy cream (35% m.f.)  
1 tbsp Dijon Mustard
¼ tsp cayenne
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped parsley leaves
125g soft unripened goat cheese, crumbled

Instructions

To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) pie dish. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pie dish. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.  

To make the filling – 

Step 1 - In a large frying pan over medium heat, melt the butter and sauté the diced shallot until lightly caramelized, about 6-7 minutes. Set aside.

Step 2 - Bring a pot of water to a boil. Drop in the cut asparagus and boil for 4 minutes until barely cooked. You should be able to poke a fork in them, but they should still feel slightly firm. Drain and set aside.

Step 3 - In a large bowl, beat the eggs, milk, heavy cream, Dijon mustard, cayenne, salt, black pepper and parsley. Add the crumbled goat cheese, the shallots and mix to combine.

Step 4 – Scatter the asparagus evenly at the bottom of the pie crust. Pour the batter overtop, making sure the goat cheese crumbs are evenly distributed as well. Do not fill the batter to the rim: the filling will lightly puff up as it bakes.

Bake for 55 minutes, until the crust is golden brown and the filling is golden. Transfer onto a cooling rack and cool for at least 15 minutes before serving.

The post Asparagus Goat Cheese Quiche appeared first on Pardon Your French.

This classic French savory custard-filled deep-dish French tart is made with a buttery crust, a silky filling of eggs and cream, a healthy amount of spinach and lots of melty Gruyère cheese. It’s an easy recipe that you can enjoy at brunch, lunch or dinner and it’s also perfect to make ahead. Extra points if you make the pie crust from scratch!

Cooking notes: 

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will make enough for a 9-inch pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film).
• To make this quiche doable year-round, you can use frozen spinach (same quantity). Make sure the spinach is well thawed and drained. When cooking them in the pan, make sure most of the moisture evaporates.

• For the cheese, I strongly recommend you use Gruyère. This hard Swiss Cheese is a bit pricey but pairs perfectly with spinach. Gruyère Cheese will produce the best nutty taste and melty texture in this quiche. As a substitute, you can choose a hard mild-tasting cheese, such a Comté or a white aged Cheddar (more affordable option). Parmesan is too salty in taste for my liking in this recipe.
• For a lighter filling, you can substitute the heavy whipping cream (35% m.f.) with Half-and-Half (12% m.f.). Another option is to use 150 ml heavy whipping cream (35% m.f) and 150 ml milk (2% or whole milk).
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a tart pan  with a removable bottom (like this one), which will support the crust when lifting your tart.

I hope you enjoy this Spinach and Cheese Quiche as much as I do!
Any questions, don’t hesitate to leave a comment.

You may also like:

• • The Quiche Lorraine 
  • Herby Spring Vegetable Jardiniere
  • Ham Cheese Olive Bread
  • Sweet Pea Hame Quiche

Spinach and Cheese Quiche

Print Recipe

Serves: 8-10 Prep Time: 40 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 24 voted )

Ingredients

Pie Crust:
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water
Filling:
2 tbsp (28g) unsalted butter
2 shallots, peeled and thinly sliced
350g fresh spinach leaves (or frozen chopped spinach, defrosted and drained)
1 garlic clove, peeled
4 large eggs
1 1/4 cup (300ml) heavy whipping cream (35%mf)
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¼ tsp cayenne pepper
1 cup (100g) grated Gruyère cheese

Instructions

Make sure your read the cooking notes before you start. 

To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not over-mix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Chill until ready to assemble the quiche.

Pre-heat your oven to 350F (180C) with a rack in the middle. 

To make the filling – In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until lightly caramelized. Set aside. Add 1 tablespoon of butter and the spinach leaves to the pan. Poke a fork into a whole garlic clove and use this to occasionally stir the spinach; cook until wilted. Set aside and let cool. Discard of the garlic. When the spinach is cool enough to handle, squeeze it between your hands to drain most of the moisture out over the sink.

In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, nutmeg, cayenne and grated cheese.

To assemble – Take the crust out of the fridge. Spread the cooked shallots evenly over the bottom. Spread the spinach evenly on top; try to break apart as many spinach clumps as possible with your fingers. Pour the filling on top; do not fill it to the rim: the filling will lightly puff up as it bakes.

Bake for 45 minutes, until the crust is golden brown and the filling is golden as well. Transfer onto a cooling rack and cool for at least 30 minutes before serving.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Spinach and Cheese Quiche appeared first on Pardon Your French.

This simple variant is loaded with bursting sweet peas and rounded out with cubed ham and cheese, for a perfect mix of sweet and salty flavors. This is a perfect Spring recipe that’s sure to please your family and/or your guests. Extra points if you make the pie crust from scratch! 

Quiche – versatile, practical, crowd-pleasing.

If you’re new to quiches, this is how you should look at it: a crisp pie crust encasing a bunch of ingredients, simply binded together by an egg and milk custard. From that point, you can see how versatile a quiche can be. You can always pick different combinations of ingredients to fill it: ham and cheese (as in the classic Quiche Lorraine); mushrooms in the Fall; leeks in the Winter; asparagus or peas in the Spring; zucchini, tomatoes or spinach in the Summer. Add-ons are always welcome too: fresh herbs, cheeses, ham, bacon and so on.  

I love how quiches invite creativity and always tempt you to try a new twist on it. Quiche are perfect to make do with what’s in season or to use up any produces and fixings that may be lingering in your fridge. The possibilities are endless, and this makes it clear why a basic quiche recipe is a must have in your French cooking repertoire.

Quiches are also practical. You can enjoy them warm, at room temperature or chilled. They play the part for an elegant brunch as well as for a portable lunch. They also freeze very well, and can be quickly reheated in the oven.

The recipe

This Sweet Pea and Ham Quiche is one of my favorite Spring variants. The buttery crisp pie crust is the perfect vessel for the savory filling of eggs, milk and loads of cheese. The salty ham cubes contrast with the sweet peas, and make for a colorful looking quiche.

We like to enjoy it warm or cool, by the slice, and with a salad or a serving of green vegetables.

Cooking notes:

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will give you enough for a 9-inch pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film).
• To make this quiche more accessible year-round, it calls for frozen peas. If you wish to use fresh peas, boil them for 3 minutes. Using a slotted spoon, transfer to an ice bath to cool completely. Drain well and pat dry. You can then add them into the filling.
• For the ham, choose an “original” or “traditional black forest” ham (not flavoured; ie. brown sugar or honey maple). 
• For the cheese, choose a hard mild-tasting one, such as gruyère, white cheddar or mozzarella. Parmesan is too salty in taste for my liking in this recipe.
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a pie dish with a removable bottom, which will support the crust when lifting your tart.

I hope you enjoy this Sweet Pea Ham Quiche as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• The Quiche Lorraine 
• Herby Spring Vegetable Jardiniere
• Ham Cheese Olive Bread
• Turnip and Carrot Gratin with Dijon Bechamel Sauce 

Sweet Pea Ham Quiche

Print Recipe

Serves: 8 people Prep Time: 45 minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 15 voted )

Ingredients

Pie Crust:
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water

Filling:
1 tbsp (14g) butter
300g diced ham
300g sweet peas, frozen
4 large eggs
3/4 cup (180ml) milk (2% or whole)
1 tbsp Dijon Mustard
¼ tsp cayenne
½ tsp freshly ground black pepper
1 cup (100g) grated cheese (ie. gruyere, cheddar, mozzarella)

Instructions

Make sure your read the cooking notes before you start. 

To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) pie dish. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pie dish. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork.

Pre-heat your oven to 350F (180C) with a rack in the middle.  

To make the filling - In a large frying pan over medium heat, melt the butter and sautee the cubed ham for 6-8 minutes until lightly brown. Set aside. Cook the sweet peas in the same pan until thawed, about 5 minutes. Set aside.

In a large bowl, beat the eggs, milk, mustard and season with cayenne and pepper. Add the grated cheese, cooked ham and peas. Stir to combine and pour into the pie crust. Do not fill it to the rim: the filling will lightly puff up as it bakes.

Bake for 45 minutes, until the crust is golden brown and the filling is golden. Transfer onto a cooling rack and cool for at least 15 minutes before serving.

 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Sweet Pea Ham Quiche appeared first on Pardon Your French.