Monday, November 27, 2006

Zweibel Tag

No, this doesn't mean catch the zweibel.

Nor does it refer to the 1970's craze for the
dolls that wobbled but didn't fall down.

In honour of , Zorra at Kochtopf has issued an invitation to anyone interested in participating in a one off IMBB event.

Well life would be pretty boring without onions now wouldn't it. How could actors cry on cue without the hidden slice? How could you make a chicken do piaza without onions? Hamburgers wouldn't be hamburgers without the ubiquitous ring of onions on top and what would all those restaurants do without their onion flowers?

The region of Alsace is well known for 4 gastronomical delights. The first and foremost is foie gras, the second is its wine, the third is choucroute garnie a l'Alsacienne, and the last is Flammekueche, or Alsatian onion pie. The other famous regional export, non-food related, is the Alsatian or German Shepherd dog.

The onion pie is a rich custardy concoction filled with onions fried until they are golden brown.

Alsacienne Quiche - Jaffa Style

  • Puff pastry
  • 3 large onions
  • 3 slices bacon
  • 200gr cheese (edam, muenster, havarti, chevre, feta, cheddar) grated or sliced thinly
  • 1 1/2 cups broccoli (tops only broken into small florettes)
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 tbsp olive oil (optional)
  • salt, pepper, nutmeg - to taste

Preheat the oven to 325f. Roll the puff pastry very thin and fit it into a quiche tin/pan that has the bottom lined with baking paper. Prick it and blind bake just until colour starts to show. While it is still warm carefully press back any bubbles, making sure not to crack the pastry.

While the pastry is baking, blanche broccoli in lightly salted water, rinse and cool in cold water and strain well.


Finely dice the onion and the bacon and cook together until the onion is fragrant and a deep golden brown - make sure not to burn it. If the bacon is very lean, add the olive oil to the pan to keep from sticking. Set aside to cool slightly.

Sprinkle about 2/3 of the cooked onion/bacon mixture onto the bottom of the pastry, cover with the cheese, sprinkle the remaining onion mixture on top and then lay the broccoli artistically on top (I did mine in concentric circles with the stem ends facing into the center).

In a bowl mix the eggs, milk and cream together, beating thoroughly, but not enough to make the mixture foamy. Add salt, pepper and lots of nutmeg and mix again, then pour this onto the filled tart - it won't fill the tart to the top and the broccoli tops will be above the custard mix.

Bake approximately 25 - 30 minutes. The egg will have puffed up a bit and gone a bit golden in places but the center will still be a bit wobbly, don't worry, it will continue to cook with residual heat. Let cool at least 5 or 10 minutes before cutting.

This will serve 6 with a mixed green salad for a light lunch, or 8 as a starter.

It can be eaten hot, warm or cold
I have been eating it cold for lunch at work.

2 comments:

zorra said...

Your absolutly right: life would be boring without onions!
Thank you for participating.

aja said...

Hey Zorra,
Thanks for thinking up the idea!