Alsatian Quiche is a traditional recipe from the mountain regions of France utilizing Parmesan cheese rather than the usual Gruyere Swiss.
Alsatian Quiche
By Sue Lau | Palatable Pastime
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Alsatian Quiche is my recipe of the day. I’ve had this recipe since at least the late 1970’s and in all that time, it’s still a keeper. It’s probably been closely involved with just about every quiche recipe I have ever made. The ratios work.
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The Alsatian Quiche is very close to being like a Quiche Lorraine. The main difference between the two is the type of cheese used. This quiche uses freshly grated Parmesan. Save the green jar Parmesan for something else, as you won’t like it here.
You’ll generally find Swiss cheese in Quiche Lorraine, or if you’re picky about cheese (I am) then Cave-Aged Gruyere Swiss is the way to go.
Can I use Other Ingredients?
You can add other ingredients such as vegetables in this. I have done it. Just make sure the custard covers it.
How to Tell When Quiche is Done
You will know when the quiche is done when it is domed and puffy. Not flat or cratered. I see so many runny quiche and that’s probably what happened there.
Can I Reheat Leftovers?
Quiche does reheat well. But if you want the crust to be crunchy, use a toaster oven or oven. If you don’t mind the crust somewhat soft, the microwave will do.
Alsatian Quiche
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Alsatian Quiche
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Alsatian Quiche
Ingredients
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup finely chopped sweet onion
- 8 strips bacon cooked and crumbled
- 4.5 ounces Parmesan cheese freshly grated
- 1 tablespoon butter
- pinch grated nutmeg
- 1 pie crust
Instructions
- Preheat oven to 350F.
- In a bowl, beat eggs with a whisk; add the cream and beat again; add the grated onion and beat yet again.
- Sprinkle bacon in the bottom of the shell; sprinkle parmesan over the top of that.
- Pour cream mixture over all.
- Dot the top with small bits of butter and a little bit of nutmeg.
- Place the pan on a cookie sheet or other drip pan and into a preheated oven.
- Bake at 350 degrees until domed and light brown, about 55 minutes,
- Cool 1/2 hour before cutting and serving.
Notes
Nutrition
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This recipe has been updated from 6.18.13 to reflect new photos, recipe card and minor recipe tweaks (I don’t use small eggs any more)
