Summer Fruits

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Quiche Alsacienne aux Fruits

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Ponts-Couverts, Strasbourg,
Alsace, France
Doug Pearson
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Gigi’s Quiche Alsacienne aux Fruits

1 1/2 cups flour
1/3 cup softened unsalted butter
1 egg yolk
4 1/2 tablespoons cold water
3/4 teaspoon salt

3 tablespoons butter
2 pounds tart apples, peeled, cored
and sliced (see below)
1 tablespoon sugar
2 eggs
1 egg yolk
1/2 cup sugar
6 tablespoons whipping cream
1/4 cup milk
1/2 teaspoon pure vanilla extract
or 1 teaspoon Kirsch
1 egg white
1/3 cup strained apricot preserves

Sift the flour onto a marble slab [or other clean work surface] and make a large well in the center. Into the well, place the softened butter, egg yolk, cold water and salt. Work these together with your fingertips until partially mixed. Gradually work in the flour until the dough is the size of large crumbs. If it is too dry, sprinkle with an additional tablespoon of cold water. The dough should be soft but not sticky. Press together firmly. Lightly flour work surface. Work dough until smooth and pliable by pushing it away with the heel of your hand and then gathering up with a dough scraper.
Press the dough into an 8-inch circle, cover it with plastic wrap, and chill
30 minutes to 1 hour.
Melt 3 tablespoons butter in a large saucepan over medium heat. Add the apples and sauté until softened, about 5 minutes. Sprinkle with 1 table-
spoon sugar and continue cooking until sugar is lightly caramelized.
Remove from heat.
Beat 2 eggs, 1 egg yolk and 1/2 cup sugar until thoroughly mixed. Add the whipping cream, milk, and vanilla or Kirsch and blend well.
Place oven rack in the lowest position and preheat oven to 400 degrees F.  Roll out pastry on lightly floured surface. Fit into a 10-inch flan ring or
pie plate and flute edges. Prick bottom and sides of shell with fork. Cover bottom with waxed paper or foil and fill with dried beans or rice [or pie weights]. Bake 20 minutes. Remove from oven and discard paper and
beans or rice.
Reduce oven temperature to 375 degrees F. Beat 1 egg white lightly and brush onto pastry. Arrange apples in shell. Spoon custard over top. Bake
until custard is set, about 40 minutes, covering edge of pastry with foil.
Cool to room temperature on wire rack. When the filling is cool, melt
the preserves in a small saucepan. Brush the quiche with the apricot
glaze and let it set before serving.
Note: Instead of apples you can use 2 pounds of pears, pitted Bing cherries, Italian, green gage, or purple plums, or apricots. Poach the fruit in syrup as follows: Combine 2 cups water, 1/2 cup sugar, the juice and grated zest of
1 lemon, and 1 vanilla bean, split and scraped. Cook over medium heat until the sugar is dissolved. Add the fruit and poach until barely tender. Cool in syrup and drain before using. If using purple plums or apricots, the fruit should be arranged, cut side up, in the pie shell so that the juices produced during cooking will evaporate rather than drain into the custard and make
the pastry soggy..
 

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