Caramelized Shallot Quiche

[for the pate brisée]

  • 1 bag Pie &Pasta Blend
  • ¼ teaspoon cracked black pepper
  • 2 sticks unsalted butter
  • 2 eggs


1-14 x 4" rectangular tart case

[egg wash]

  • 1 whole egg
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt

[quiche filling]

  • 2 cups heavy cream
  • 6 eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/8 teaspoon freshly grated nutmeg (20 back and forth grates)
  • 4 thick slices bacon, cut into lardons
  • 1/2 tablespoon unsalted butter
  • 1/4 cup sliced shallots
  • 4 cups coarsely torn spinach leaves, wilted
  • 1 cup micro grated Parmesan cheese for sprinkling on top.

To begin, mix the Pie & Pasta Blend with the pepper, and unsalted butter in the bowl of your stand mixer with the paddle attachment until it looks like damp cornmeal. Add the eggs and mix on high until the dough sticks to the sides of the bowl and the paddle of your mixer. Roll out your tart crust on a very clean counter with glutinous rice flour and line your tart case. I like to form the dough into a rectangle before I roll out, so I can work as quickly as possible. Also, be sure not to take the dough any thinner than 1/4-inch. Dock the bottom of the dough with the tines of your fork. Line the dough with parchment paper, then fill with rice or beans. Bake at 425° F for 15 minutes to par-bake. Remove from the oven. Allow to cool for 5 minutes and then remove the parchment paper, being careful not to let the rice or beans spill onto the crust. Using a pastry brush, coat the inside of the tart case and then return to the oven for 7 minutes to seal it. Remove and allow to cool while you make your filling. Reduce oven temperature to 375° F.

Slice the bacon in thin strips to make your lardons. I like to keep mine pretty thin so they super crispy, but be judicious to your own tastes is always my suggestion.

Heat up a 12-inch skillet over a medium flame for 3 minutes and then add the bacon. Using a wooden spoon, move the lardons around so they brown evenly. Using a slotted spoon transfer the lardons to a plate that has been lined with paper towels.


Whisk the cream, eggs, kosher salt, pepper, nutmeg, in a large spouted bowl until very smooth. Set aside.

Pour off most of the bacon fat until you only have 1/2 tablespoon remaining. Add the 1/2 tablespoon butter. When the butter foams, add the sliced shallots and reduce the heat to medium-low. Toss in a pinch of kosher salt and cook the shallots until they are golden and caramelized, about 5 minutes. Transfer to a plate. Tear or coarsely chop the spinach leaves and wilt them in your hot skillet, 30 seconds.

Stir the shallots and spinach into the cream mixture. Add the grated swiss cheese. Pour the mixture into your pre-baked tart case. Arrange the lardons on top of the cream mixture. Cover with the Parmesan cheese and bake at 375° F for 1 hour. Remove from the oven when golden. Slice and serve.

Serves 6