11 March 2013

Quiche Alsacienne

After so many sweet recipes published I was looking foward to post one of my favorite quiches. Actually I use to make some other versions, this is one of the things I love of quiches, which is a very versatile dish.  It is also quite quick to prepare, very tasty and a good alternative to delight a dinner as a starter or a main dish with a nice salad. I specially love this one which I put a lot of pine nuts and it taste absolutly delicious and crunchy.

It suposed that spring is coming, but here I think it will take still long to arrive, maybe you can not apreciate in the picture, but there is a light layer of snow outside, so this time I enjoyed the quiche warm, but I think it is perfect for a summer picinc served with a fresh salad.

For the pastry:
100 g butter cold and cubed
150 g all-purpouse flour
1/2 teaspoon slat
a pinch of black peper
1 large egg

For de filling:
3 medium red onion
150 g bacon
100 g pine nutes
100 g Gruyère cheese, grated
salt and peper
125 g crème fraîche
2 large eggs

To make the pastry, sift together the flour and the salt, add the cubed butter, the peper and knead usind your hands until completely mixed and crumbly. Add the egg and continue kneating until combined. Roll the dough into a ball and wrap it with plastic, leave in the fridge for 30 minutes.

Preheat the oven to 175º.

In the meantime, slice the onion into rings and slice the bacon. Cook the bacon in a pan until crisp. In the same pan cook the onion. and the mix it with the bacon. Set aside.

Roll out the pastry on a light floured surface and line a buttered tin. Cover with baking parchment and the fil it with baking beans. Place the tray and bake for 25 minutes. Remove the beans and the parchment and bake for 5 more minutes to cook the base. Remove from the oven. 

Fill the tin with the mixture of onion and bacon, cover with the pine nutes. Combine the 2 eggs and the crème fraîche, add some salt and peper. Cover the tin with this cream and top with the grated cheese.

Bake for 20 minutes until it gets golden.

You can use any cheese you like, but I would recommend you to use a strong one such as gruyère, cheedar or parmesan. Quiche can be served cold or warm.



  1. Que fotos más bonitas y el plato es estupendo, se me hace la boca agua.
    Un besazo.

  2. Yum, your quiche looks so delicious!