Alsatian Onion Quiche

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The mother of all quiches must be Quiche Lorraine; if the bacon is dropped, you get Zewelwai, a luscious onion tart rich with crème fraîche. In fact, the real difference comes from gently sweating onions (lots of them) in butter until meltingly soft and delicately sweet.


Pâte Brisée

  • 1⅔ cups/200 g flour
  • 1 egg yolk


Make the pâte brisée and chill until firm, 15 to 30 minutes. Heat the oven to 375°F/190°C and set a baking sheet on a low shelf to heat. Roll out the dough and line the tart pan, then partially bake it blind on the hot baking sheet. Let the tart shell cool, and leave the baking sheet in the oven and the oven on.

For the filling, melt the goose fat in a frying pan over low heat and stir