Quiche with caramelized garlic and herbs
6 servings
90 minutes
Quiche with caramelized garlic and herbs is an exquisite dish of French cuisine that combines a crispy buttery base, a delicate egg-sour cream filling, and aromatic caramelized garlic with herbs. Historically, quiche originated in Lorraine as a simple peasant pastry but has evolved into a symbol of gastronomic sophistication. In this version, garlic slow-cooked in oil with rosemary and thyme gains softness and sweetness, perfectly complementing the rich flavor of goat cheese. This quiche is ideal for a warm family dinner or an elegant lunch with a glass of white wine.
1
Knead the dough from flour, two eggs, and salted butter. Wrap the dough in plastic wrap and refrigerate for half an hour to let it rise.
- Wheat flour: 250 g
- Chicken egg: 5 piece
- Salted butter: 150 g
2
Peel the garlic, place it in a pot with cold water, put it on the heat, bring to a boil, and cook for another seven minutes. Place the softened cloves on a towel to dry.
- Garlic: 10 heads
3
Heat olive oil in a pan, add 40 grams of unsalted butter, then garlic and rosemary and thyme leaves. Sauté for a minute. Add white or red wine vinegar, sugar, and half a liter of water. Caramelize the garlic for ten minutes.
- Olive oil: 1 tablespoon
- Butter: 50 g
- Garlic: 10 heads
- Rosemary: 10 stems
- Thyme: 10 stems
- Wine vinegar: 2 tablespoons
- Brown sugar: 4 tablespoons
4
Mix sour cream with three eggs, add salt and pepper, and whisk.
- Sour cream: 300 g
- Chicken egg: 5 piece
- Ground black pepper: to taste
5
Take the dough out of the fridge, place it in a greased silicone mold, spreading it evenly over the entire surface, including the sides. Trim off the excess. Send it to an oven preheated to 200 degrees for fifteen minutes. To prevent the dough from bubbling and spreading, you can cover it with baking paper and place a layer of ceramic baking beans or regular large beans on top.
- Salted butter: 150 g
6
Let the crust cool, then top it with garlic, herbs, and chopped goat cheese (like chevre), and pour the egg-sour cream mixture over it. Bake for another thirteen minutes at the same temperature until golden brown.
- Garlic: 10 heads
- Rosemary: 10 stems
- Thyme: 10 stems
- Goat cheese: 200 g
- Sour cream: 300 g
