Roasted shallots have a sweet, mellow flavor and become the star of any recipe. Find more French inspired recipes, here!
Spring Herb Quiche with Roasted Shallots and Cipollini Onions
Makes 8 servings
- Pâte Brisée (recipe follows)
- 1 cup heavy whipping cream
- 5 large eggs, lightly beaten
- 1 large egg yolk
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh dill
- 1 teaspoon chopped fresh marjoram
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup grated fontina cheese
- Roasted Shallots and Cipollini Onions (recipe follows)
- Preheat oven to 325°.
- On a lightly floured surface, roll Pâte Brisée into a 15x6-inch rectangle. Transfer dough to a 13x3-inch tart pan with a removable bottom, pressing into bottom and up sides. Trim off excess dough. Line dough with parchment paper, and fill with pie weights. Bake for 20 minutes; remove pie weights, and bake until light golden brown, 10 to 15 minutes more. Remove from oven, and let cool completely.
- In a medium bowl, whisk together cream, eggs, and egg yolk until smooth. Add parsley, dill, marjoram, salt, and pepper, whisking to combine. Sprinkle cheese onto bottom of prepared crust. Pour mixture over cheese.
- Bake until mixture is set, about 25 minutes. Remove from oven, and let cool slightly. Top with Roasted Shallots and Cipollini Onions. Serve warm or chilled. Cover and refrigerate for up to 3 days.
Makes dough for 1 (13x3-inch) tart
- 1¼ cups (185 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1.5 grams) sugar
- ½ cup (115 grams) cold unsalted butter, cubed
- 2 to 4 tablespoons ice water, ice strained
- In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter, and pulse until mixture is crumbly. With processor running, add ice water in a slow, steady stream, 1 tablespoon at a time. Pulse just until dough comes together. (Use more water for a smooth consistency. Dough should not be sticky.) Remove dough, and gather loosely to shape into a disk. Wrap with plastic wrap, and refrigerate for at least 1 hour.
Use plastic wrap instead of your hands to gather and shape the dough into a disk. This decreases the likelihood of the heat from your hands affecting the dough. This dough can be made ahead, wrapped tightly in plastic wrap, and frozen for up to 1 month.
Roasted Shallots and Cipollini Onions
Makes about 1 pound
- 8 ounces shallots, peeled and halved
- 10 ounces cipollini onions, peeled and halved
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Preheat oven to 425°. Line a rimmed baking sheet with foil.
- Toss shallots and onions in oil to coat. Season with salt and pepper. Place on prepared pan.
- Roast until tender and golden brown, about 30 minutes. Remove from oven, and let cool completely.