The ever-popular lardon-laced quiche Lorraine is off limits for Jews who eschew pork. In an effort to adapt the regional specialty to fit their dietary limitations, the Jews of Alsace and Lorraine created this onion tart, which I find delicious. I learned how to make it from the great chef Andree Soltner, who, before he came to America, worked for a kosher caterer in his native Alsace. Trust me, you won't miss the bacon.
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From Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan. Copyright © 2010 Joan Nathan. Published by Knopf. All Rights Reserved.
Joan Nathan is the author of 10 cookbooks, including James Beard award-winning Jewish Cooking in America and James Beard award-winning The New Cooking in America. Her television show, "Jewish Cooking in America with Joan Nathan," was nominated for the James Beard award for Best National Television Food Show. Her writing also appears in The New York Times, Food Arts Magazine and Tablet Magazine.