How To Make The Best Quiche With Claire Saffitz | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make an All-Allium Deep Dish Quiche, featuring a flaky all-butter pie dough, parbaked crust with pie weights, a mixture of onions, leeks, shallots, scallions, and garlic, pancetta, eggs, and half-and-half, baked in a 9-inch springform pan.

From the video

Answers: How do you make an all-allium deep dish quiche?

• Quiche recipe
• All-allium quiche
• Parbaking pie crust
• Preparing onion petals
• Making quiche filling

Ingredients

• 1 recipe flaky all-butter pie dough
• all-purpose flour
• 4 large eggs
• 1 yellow onion
• neutral oil
• 2 tablespoons un-salted butter
• 4 oz pancetta
• garlic
• scallions
• shallot
• leeks
• 1 1/2 teaspoons kosher salt
• black pepper
• 2 teaspoons white wine vinegar
• 2 cups half-and-half

What it concludes

• Parbaking the crust with pie weights and egg wash prevents a soggy base.
• A quiche is best served at room temperature on the day it is made.
• Leftover quiche can be kept covered and refrigerated for up to 3 days.