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Confit Garlic and Caramelized Allium Quiche with Brown Butter Crust Recipe

Confit Garlic and Caramelized Allium Quiche with Brown Butter Crust Recipe

Learn how to make the best homemade quiche featuring nutty brown butter crust and sweet caramelized alliums. This easy baking recipe creates a showstopping savory tart with tender confit garlic and a silky custard filling that's perfect for brunch or dinner with a sophisticated flavor profile.
Difficulty:
Advanced
Prep Time:
1 hour 15 mins
Cook Time:
55 mins
Serves:
1 quiche (8 slices)
An overhead shot captures the golden-brown quiche with a perfectly flaky crust, its edges artfully crimped and baked to a deep amber color. A slice has been removed, revealing the silky custard interior studded with translucent caramelized onions, leeks, and shallots in varying shades of caramel to mahogany, alongside whole cloves of confit garlic that glisten in the soft natural light. The cross-section displays the distinct layers of the rich filling against the textured brown butter crust. Scattered fresh thyme sprigs and a few roasted garlic cloves surround the quiche, which rests on a weathered wooden board. A light dusting of black pepper and flaky sea salt adds dimension, while a glass of white wine slightly out of focus adds context to this sophisticated savory bake.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Brown Butter Crust:</li><li class="ingredients-single-item">175g unsalted butter</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">3g salt</li><li class="ingredients-single-item">15ml ice-cold water</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">For the Confit Garlic:</li><li class="ingredients-single-item">2 whole heads garlic, cloves separated and peeled</li><li class="ingredients-single-item">200ml olive oil</li><li class="ingredients-single-item">2 sprigs fresh thyme</li><li class="ingredients-single-item">1 bay leaf</li><li class="ingredients-single-item">For the Caramelized Alliums:</li><li class="ingredients-single-item">300g mixed alliums (onions, shallots, leeks), thinly sliced</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">10g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">15ml balsamic vinegar</li><li class="ingredients-single-item">For the Custard Filling:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">2g freshly ground black pepper</li><li class="ingredients-single-item">2g nutmeg, freshly grated</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">50g Parmesan cheese, finely grated</li><li class="ingredients-single-item">Fresh thyme leaves to garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) quiche dish or tart pan with removable bottom</li><li class="equipment-single-item">Ceramic baking beans or pie weights</li><li class="equipment-single-item">Small saucepan for confit garlic</li><li class="equipment-single-item">Heavy-bottomed skillet for caramelizing alliums</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the brown butter crust. In a saucepan over medium heat, melt the butter and continue cooking until it foams, the milk solids turn golden brown, and it develops a nutty aroma (about 5-7 minutes). Immediately transfer to a heatproof bowl and refrigerate until solid but still pliable (about 30 minutes). This browning process creates complex flavor compounds that transform a basic crust into something extraordinary.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the brown butter chills, prepare the confit garlic. Place peeled garlic cloves in a small saucepan and cover completely with olive oil. Add thyme sprigs and bay leaf. Heat over the lowest possible setting – the oil should barely simmer with occasional tiny bubbles (around 90°C/195°F). Cook for 30-40 minutes until garlic is completely tender but still holds its shape. Remove from heat and let cool in the oil.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the caramelized alliums, melt butter in a large heavy-bottomed skillet over medium-low heat. Add the sliced alliums, salt, and sugar. Cook slowly, stirring occasionally, for 30-35 minutes until deeply golden and jammy. The slow cooking breaks down the sugars in the alliums, creating complex sweet and savory flavors. Add balsamic vinegar in the last 2 minutes, stirring to deglaze the pan. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). In a food processor or large bowl, combine flour and salt. Add the chilled brown butter in small pieces and pulse or rub between fingertips until the mixture resembles coarse breadcrumbs. Mix egg yolk with ice water and drizzle into the flour mixture, pulsing or stirring with a fork until it just comes together. The minimal liquid and handling prevents gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a disc, wrap in cling film, and chill for 15 minutes. Roll out to a 30cm (12-inch) circle on a lightly floured surface. Carefully transfer to your quiche dish, pressing gently into corners. Trim excess, leaving a 1cm overhang, then fold and crimp edges decoratively. Prick base with a fork, line with parchment paper, and fill with baking beans. Blind bake for 15 minutes, then remove weights and paper and bake for another 5-7 minutes until the base is dry and lightly golden.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce oven temperature to 170°C (340°F). In a large bowl, whisk eggs until just combined (overbeating incorporates too much air, which causes the custard to puff and then collapse). Gently whisk in cream, milk, pepper, and nutmeg until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle half the grated Gruyère onto the pre-baked crust. Distribute the caramelized alliums evenly over the cheese, then nestle confit garlic cloves throughout (reserve a few for garnish). Pour the custard mixture carefully over the filling, ensuring it doesn't overflow. Sprinkle remaining Gruyère and all the Parmesan on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake on the middle rack for 30-35 minutes, until the filling is just set but still has a slight wobble in the center (the residual heat will continue cooking it). The custard should reach an internal temperature of 74-77°C (165-170°F) for perfect silkiness without curdling. If the crust browns too quickly, cover edges with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to rest for 15-20 minutes before slicing – this crucial step allows the custard to set completely. Garnish with reserved confit garlic cloves, fresh thyme leaves, and a light drizzle of the garlic-infused oil. Serve warm or at room temperature for the fullest flavor expression. The quiche keeps well refrigerated for up to 3 days and can be gently reheated in a 150°C (300°F) oven for 10-15 minutes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Confit Garlic and Caramelized Allium Quiche with Brown Butter Crust Recipe?

This gourmet quiche features brown butter, flour, eggs, heavy cream, mixed alliums (onions, shallots, leeks), whole garlic cloves, Gruyère and Parmesan cheeses, fresh thyme, and olive oil. The distinct layers create a perfect balance of nutty, sweet and savoury flavours.

How to cook Confit Garlic and Caramelized Allium Quiche with Brown Butter Crust Recipe at home?

Learn how to cook Confit Garlic and Caramelized Allium Quiche by first making brown butter crust, preparing confit garlic in olive oil, caramelizing alliums slowly, and creating a silky custard filling. After blind baking the pastry, layer cheese, alliums and garlic before adding the custard mixture and baking until just set with a slight wobble in the centre.

What makes brown butter crust different from regular pastry in a quiche?

Brown butter crust delivers a distinctly nutty, caramelised flavour that elevates the entire quiche. The process of browning the butter creates complex flavour compounds as milk solids caramelise, resulting in a more fragrant, richer pastry that shatters beautifully when sliced.

How do you prevent a quiche from becoming soggy on the bottom?

Thoroughly blind bake your pastry until it's dry and lightly golden before adding fillings. Using a proper ratio of eggs to dairy prevents excess moisture, while cooling caramelized onions and confit garlic completely removes excess liquid. A hot oven and proper resting time also ensure a crisp base.

Can confit garlic be made in advance and used for other recipes?

Absolutely! Confit garlic can be prepared up to two weeks ahead and stored in its oil in the refrigerator. The tender, sweet cloves make excellent additions to mashed potatoes, pasta sauces, or spread on crostini. The infused oil is also delicious for dressings and drizzling.

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In a saucepan over medium heat, melt the butter and continue cooking until it foams, the milk solids turn golden brown, and it develops a nutty aroma (about 5-7 minutes). Immediately transfer to a heatproof bowl and refrigerate until solid but still pliable (about 30 minutes). This browning process creates complex flavor compounds that transform a basic crust into something extraordinary." }, { "@type": "HowToStep", "name": "Prepare confit garlic", "text": "While the brown butter chills, prepare the confit garlic. Place peeled garlic cloves in a small saucepan and cover completely with olive oil. Add thyme sprigs and bay leaf. Heat over the lowest possible setting – the oil should barely simmer with occasional tiny bubbles (around 90°C/195°F). Cook for 30-40 minutes until garlic is completely tender but still holds its shape. Remove from heat and let cool in the oil." }, { "@type": "HowToStep", "name": "Caramelize alliums", "text": "For the caramelized alliums, melt butter in a large heavy-bottomed skillet over medium-low heat. Add the sliced alliums, salt, and sugar. Cook slowly, stirring occasionally, for 30-35 minutes until deeply golden and jammy. The slow cooking breaks down the sugars in the alliums, creating complex sweet and savory flavors. Add balsamic vinegar in the last 2 minutes, stirring to deglaze the pan. Set aside to cool." }, { "@type": "HowToStep", "name": "Make crust dough", "text": "Preheat your oven to 190°C (375°F). In a food processor or large bowl, combine flour and salt. Add the chilled brown butter in small pieces and pulse or rub between fingertips until the mixture resembles coarse breadcrumbs. Mix egg yolk with ice water and drizzle into the flour mixture, pulsing or stirring with a fork until it just comes together. The minimal liquid and handling prevents gluten development, ensuring a tender crust." }, { "@type": "HowToStep", "name": "Form and blind bake crust", "text": "Form the dough into a disc, wrap in cling film, and chill for 15 minutes. Roll out to a 30cm (12-inch) circle on a lightly floured surface. Carefully transfer to your quiche dish, pressing gently into corners. Trim excess, leaving a 1cm overhang, then fold and crimp edges decoratively. Prick base with a fork, line with parchment paper, and fill with baking beans. Blind bake for 15 minutes, then remove weights and paper and bake for another 5-7 minutes until the base is dry and lightly golden." }, { "@type": "HowToStep", "name": "Prepare custard", "text": "Reduce oven temperature to 170°C (340°F). In a large bowl, whisk eggs until just combined (overbeating incorporates too much air, which causes the custard to puff and then collapse). Gently whisk in cream, milk, pepper, and nutmeg until smooth." }, { "@type": "HowToStep", "name": "Assemble filling", "text": "Sprinkle half the grated Gruyère onto the pre-baked crust. Distribute the caramelized alliums evenly over the cheese, then nestle confit garlic cloves throughout (reserve a few for garnish). Pour the custard mixture carefully over the filling, ensuring it doesn't overflow. Sprinkle remaining Gruyère and all the Parmesan on top." }, { "@type": "HowToStep", "name": "Bake quiche", "text": "Bake on the middle rack for 30-35 minutes, until the filling is just set but still has a slight wobble in the center (the residual heat will continue cooking it). The custard should reach an internal temperature of 74-77°C (165-170°F) for perfect silkiness without curdling. If the crust browns too quickly, cover edges with foil." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Allow the quiche to rest for 15-20 minutes before slicing – this crucial step allows the custard to set completely. Garnish with reserved confit garlic cloves, fresh thyme leaves, and a light drizzle of the garlic-infused oil. Serve warm or at room temperature for the fullest flavor expression. The quiche keeps well refrigerated for up to 3 days and can be gently reheated in a 150°C (300°F) oven for 10-15 minutes." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabelle Laurent", "datePublished": "2024-05-02", "reviewBody": "Melts in your mouth, worth every minute! The brown butter crust is truly exceptional and the confit garlic adds such a beautiful depth of flavor without being overpowering.", "name": "Exceptional Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-07", "reviewBody": "Perfect balance of sweet and savory! The caramelized alliums work so beautifully with the silky custard. I've made this three times already and it impresses everyone who tries it.", "name": "Restaurant Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rodriguez", "datePublished": "2024-05-10", "reviewBody": "Brown butter crust is game-changing! It adds this incredible nutty flavor that elevates the entire quiche. The detailed instructions made this intermediate recipe very approachable.", "name": "Worth the Extra Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-05-12", "reviewBody": "Converted my garlic-hating husband instantly! The confit process transforms the garlic into something mellow and sweet. This quiche was the star of our brunch gathering.", "name": "Brilliant Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-15", "reviewBody": "Best quiche I've ever attempted! The texture is perfect - silky custard and that shattering crust is exactly as described. Freezes beautifully too, so I made a second one for weekday meals.", "name": "Sublime Texture Contrast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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