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Allium Quiche
A savory, onion‑packed quiche with a buttery flaky crust, crisp pancetta, and a silky half‑and‑half custard. No cheese is used, letting the alliums shine. Perfect for breakfast, brunch, lunch, or dinner.
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Cost Breakdown
Critical Success Points
- • Par‑baking the crust to prevent sogginess
- • Applying egg wash and flour‑water paste to seal any cracks
- • Cooking the allium mixture until fully caramelized
- • Baking the final quiche at a low temperature until the custard is just set
Safety Warnings
- • Handle hot skillet and oven with oven mitts to avoid burns.
- • Raw eggs can carry salmonella; keep the custard mixture refrigerated until baked.
- • Sharp knives are used for chopping onions and other alliums.
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