Classic Quiche Lorraine – Pareve version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the shortcrust pastry in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Fried onion

1. 2
   Heat the olive oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 3
   Add the onion and fry 8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 4
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Beat the eggs and plant-based cooking cream with the cheese, nutmeg, salt and black pepper.

   BowlWhisk
3. 6
   Roll out the dough and line Pie pan with it. Prick the bottom of the dough with a fork.
4. 7
   Bake the crust on its own at 180°C (355°F) 10 minutes, until it is lightly golden.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5. 8
   Scatter the onion over the crust and pour the egg mixture on top.
6. 9
   Bake at 180°C (355°F) 30–35 minutes, until the filling is set and golden.

   ⚙ BakingOvenRound pan
7. 10
   Let cool 10 minutes before cutting.