Ingredients

Check off ingredients as you go

For 8 tartlets or one large tart

• 1 puff pastry sheet (250g/9oz)
• 1 goat cheese log, sliced into rounds (rind removed)
• 3 eggs
• 200ml (¾ cup) heavy cream
• 1 sprig of rosemary or chopped chives
• 8 level tablespoons red onion confit
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Preparation

I make this quiche either family-style or as individual tartlets, which puff up like little soufflés when they come out of the oven before gently settling. They’re crispy thanks to the puff pastry and have a delicately sweet center from the onion confit.

1. Unroll the puff pastry, line each tartlet mold with dough and refrigerate.
2. Beat the eggs in a bowl, incorporate the cream, season with salt and pepper, then add the finely chopped rosemary or chives.
3. Preheat the oven to 180°C (350°F) convection.
4. Place the tartlet molds on an oven rack, spoon a tablespoon of onion confit into the bottom of each tartlet.

5. Pour the quiche mixture (egg + cream) over the onions.

6. Place a slice of goat cheese on top and bake for 25 minutes.

7. Five minutes before the end of baking, use a small spoon to drizzle a little honey over the goat cheese slices and return to the oven for a few moments to brown.

Tips and Organization

I recommend making a jar of onion confit - it keeps in the refrigerator for several weeks without any problem and you can also use it to accompany red meats, burgers, mushrooms, cheese platters, or even in a warm goat cheese salad.

When in season, you can replace the onion confit with fresh fig pieces.

For a lighter quiche, replace the cream with well-beaten fromage blanc mixed with the eggs - it’s delicious too (that’s actually what I used for the large quiche photo).

Here are other quiche ideas you might enjoy: