Quiche with bacon and caramelized onions from Sophie Dahl

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This delicious recipe for a quiche with bacon and caramelized onions from Sophie Dahl comes from the delicious book From Season to Season  by Sophie Dahl.

For 4-6 people:

For the dough

  • 275 g white spelled or regular flour
  • ½ teaspoon salt
  • 200 g butter
  • 2 egg yolks (reserve the whites for the filling)
  • 3 tablespoons of water

For the filling

  • A splash of olive oil
  • 1 large onion, finely chopped
  • 75 grams of butter
  • 75 grams of white spelled flour
  • 5.7 dl semi-skimmed milk
  • 2 egg whites
  • 110 grams grated cheddar or Gouda cheese
  • 225 grams bacon, fried crispy
  • A pinch of mustard powder
  • Pepper and salt

Sophie: “I got the recipe for the dough for this delicious quiche from Callie Hope-Moreley. It is an original French pâte à pâte, (French butter dough), with the difference that I make it with spelled flour. As far as I’m concerned, a quiche should come out of the oven beautifully puffed and vibrating. I don’t like those boring, massive lumps of dough with dollops of boiled egg. My quiches are more like Barbara Cartland in that regard, albeit not pink. The bacon provides the much-needed firmness.”


Sift the flour and salt into the bowl of a food processor. Cut the butter into small cubes and add it to the flour. Grind the flour and butter with the dough hooks until it has the consistency of fine breadcrumbs. With the engine running, add the egg yolks and a few tablespoons of water to make a nice dough.

Take it out of the bowl, form it into a ball, wrap it in a piece of kitchen foil and put it in the fridge for about half an hour. Preheat the oven to 200°C/180°C fan/gas oven 6.

Grease a 28 cm deep cake tin and roll out the dough thinly. Place the dough in the mold and press out any air bubbles. Poke holes with a fork and bake blind for 20 minutes.

While the dough is in the oven, you have plenty of time to caramelize the onions. Heat a dash of olive oil in a heavy-bottomed pan, add the onions and keep stirring. Do this on low heat because the intention is that the onions turn golden brown but never have black edges. A warming plate can come in handy here.

If all goes well, the onions will be ready after about 20 minutes. Remove the dough from the oven and set it aside. Also remove the onions from the heat. Increase the oven temperature to 230°C/210°C fan/gas oven 8.

Melt the butter in a saucepan and stir in the flour. Then pour in the milk in small splashes at a time and keep stirring continuously until you have a nice thick roux that is simmering gently. After a few minutes, add the cheese and stir until completely melted.

Remove the pan from the heat and stir in the bacon, a pinch of mustard powder and the caramelized onions.

In a clean bowl, whisk the egg whites until stiff peaks form, then gently fold into the roux. Pour the mixture into the dough base and place the quiche in the hot oven for 25 to 30 minutes. Serve it right away.

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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