Confit Garlic and Caramelized Allium Quiche with Brown Butter Crust Recipe
A luxurious quiche featuring meltingly tender confit garlic and sweet caramelized alliums nestled in a nutty brown butter crust that shatters with each decadent bite.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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