Quiche à l’Oignon

Name: Quiche à l’Oignon
Yield: 6 servings
Ingredients: 2 cups all-purpose flour, plus more for the work surface; 5 tablespoons cold unsalted butter, cut into small cubes; 5 tablespoons vegetable shortening; Pinch of salt; Dried beans for weighting the crust; 2 tablespoons unsalted butter; 1 pound (about 4 small) onions, peeled, and thinly sliced in rings; 2 teaspoons sugar; Salt to taste; 3 large eggs; 3 tablespoons heavy cream; 1/4 teaspoon grated nutmeg; Freshly ground pepper to taste; A handful of chives

December 9, 2011

The ever-popular lardon-laced quiche Lorraine is off limits for Jews who eschew pork. In an effort to adapt the regional specialty to fit their dietary limitations, the Jews of Alsace and Lorraine created this onion tart, which I find delicious. I learned how to make it from the great chef André Soltner, who, before he came to America, worked for a kosher caterer in his native Alsace. Trust me, you won’t miss the bacon.

Cooks' Note

You can substitute prepared puff pastry for the crust.

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