Recipe Review: All Allium Deep-Dish Quiche

Introduction

This is one of the best savory/not-totally-a-dessert recipes in the book. The base is a flakey, buttery pie dough and the allium-filling (think onion, scallions, leek, garlic) is especially flavorful. Be warned though, this recipe is quite an undertaking. While no single step is particularly difficult, there are many steps and a fair amount of work. It’s definitely worth the effort though.

Recipe Outline

Recipe: All Allium Deep-Dish Quiche	Special Equipment: 9-inch springform pan, Blender
Source: Dessert Person	Time: 7 hours
Author: Claire Saffitz	Difficulty: 4/5
Type: Dessert (Baking)	Score: ★★★★☆

Making The Dough

Tip: If the dough just won’t come together, then add a bit more water and stir. But be careful not to add too much though. The goal is to add as little as water as possible while still having it come together.

Making The Crust

Tip: Make sure the 13-inch dough round is rolled evenly, otherwise the sides of the crust will be too thin and the center too thick..

Making The Fillings

Tip: Separate the warm onion petals using a butterknife.

Baking the Quiche

Tip: You can make a very slight incision in the surface to check if the filling below is too runny/fluid/unset.

Final Product

Key Takeaways

• Use very fresh fillings for full flavor.
• While not too difficult, this is extremely time consuming. Expect closer to 3 hours.
• Final Score: 4/5 – This is an incredible recipe that delivers on every level. It’s a lot of work though and really an all day activity (unless you’ve done it before or are particularly skilled)!