Allium Quiche

Ingredients

• 1 batch All‑butter pie dough (Flaky pastry made with all‑purpose flour, cold unsalted butter, salt, and ice water. Prepare the night before or use a store‑bought shortcrust.)
• 1 cup Dried beans (for pie weights) (Use any small dried beans or rice; they keep the crust flat while baking.)
• 4 pieces Large eggs (Room temperature for custard; one extra for egg wash)
• 2 cups Half‑and‑half (Room temperature for smooth custard)
• 4 oz Pancetta (Diced; renders fat and adds salty depth)
• 1 large Yellow onion (One half used for decorative petals, the rest chopped for filling)
• 1 stalk Leek (White and light‑green parts only, sliced)
• 4 stalks Scallions (green onions) (White and light‑green parts only, sliced)
• 2 pieces Garlic cloves (Coarsely minced; not over‑chopped to avoid burning)
• 1 medium Shallot (Finely chopped)
• 2 Tbsp Olive oil (For brushing onion petals; neutral oil also works)
• 2 Tbsp Unsalted butter (For sautéing pancetta and alliums)
• 4 tsp White wine vinegar (2 tsp in the allium pan, 2 tsp in the custard; adds brightness)
• 1.5 tsp Kosher salt (Adjust to taste; pancetta is salty)
• 1 tsp Freshly ground black pepper (Generous amount for flavor)
• 2 Tbsp All‑purpose flour (for paste) (Mixed with a dash of water to patch crust cracks)
• 1 tsp Water (for paste) (Just enough to make a soft dough)

Instructions

1. Roll and chill the crust

   On a lightly floured surface, roll the prepared all‑butter dough into a ~13‑inch circle. Transfer to the springform pan, gently fold the edges over the sides, and press to fit. Chill the assembled crust in the freezer for 10‑15 minutes to firm the butter.

   Time: PT15M

2. Par‑bake the crust

   Line the chilled crust with parchment paper, fill with the dried beans (or pie weights), and bake in a pre‑heated 425°F oven until the edges turn lightly golden and the bottom looks set, about 20‑25 minutes.

   Time: PT25M

   Temperature: 425°F

3. Egg‑wash and seal cracks

   Remove the parchment and beans. Brush the entire crust (bottom and sides) with a thin layer of beaten egg (about 1 Tbsp). If any cracks appear, dab a tiny amount of a flour‑water paste (2 Tbsp flour + a dash of water) into the cracks to seal them.

   Time: PT5M

4. Finish the crust bake

   Return the crust to the oven, lower the temperature to 325°F, and bake for an additional 5 minutes until the egg wash sets and the crust is dry on the bottom.

   Time: PT5M

   Temperature: 325°F

5. Prepare decorative onion petals

   Cut the peeled yellow onion in half through the stem end. Slice each half into thin, fan‑shaped petals. Lightly brush the cut sides with olive oil and set aside on a sheet of parchment; do not touch again until later.

   Time: PT10M

6. Cook pancetta and alliums

   In a 12‑inch skillet over medium heat, melt 2 Tbsp butter. Add the diced pancetta and cook until it begins to crisp and render fat, about 5 minutes. Add the chopped leek white parts, scallion whites, shallot, garlic, and the remaining onion (chopped, not the petals). Sauté until everything is soft, translucent, and lightly caramelized, about 10‑12 minutes. Season lightly with salt, then stir in 2 tsp white wine vinegar and a generous amount of black pepper. Remove from heat and set aside.

   Time: PT15M

7. Make the custard filling

   In a mixing bowl, whisk together the remaining 3 eggs, 2 cups half‑and‑half, 1.5 tsp salt, and 2 tsp white wine vinegar. Blend with an immersion blender until smooth and slightly frothy. This prevents any egg‑stringy bits and creates a silky custard.

   Time: PT10M

8. Assemble the quiche

   Scatter the cooked allium‑pancetta mixture evenly over the bottom of the crust. Gently place the reserved onion petals on top, allowing a little custard to seep underneath each petal. Slowly pour the custard filling over the entire surface, filling to just below the rim.

   Time: PT5M

9. Bake the quiche

   Place the assembled quiche back in the 325°F oven and bake for 55‑60 minutes, until the custard is set (a slight jiggle in the center is okay) and the edges are puffed and golden. The bottom should be crisp and not soggy.

   Time: PT55M

   Temperature: 325°F

10. Cool and serve

    Remove the quiche from the oven and let it cool in the springform pan for at least 30 minutes before releasing the ring. Slice with a sharp knife and serve at room temperature or slightly warm.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g