Bruno Albouze Escargot Aioli Tart
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Escargot Aioli Quiche

Yields8 ServingsPrep Time1 hrCook Time1 hrTotal Time2 hrsRating


Pie Dough
 250 g All-purpose
 4 g Salt
 125 g Butter, cubed & cool
 50 g Milk
 20 g Egg yolks (1)
 300 g Escargots*
 15 g Butter
 15 g Italian parsley, washed & chopped
 3 g Basil, chopped
 200 g Broccolis florets
 100 g Russet potato, cooked
 50 g Snap peas, tips and strings removed and blanched
 100 g Carrot, peeled, diced & cooked
 100 g Zucchini, cut into bite size
 200 g Artichoke hearts
Garlic Custard
 20 g Garlic cloves, cooked for 5 min
 30 g Escargot juice from can
 125 g Milk
 125 g Heavy cream
 100 g Eggs (2)


Pie Dough

Sand flour, salt and butter. Add liquid and egg yolk (add the whole egg if too dry); knead until just combined. Wrap up and chill completely. Dust flour onto work surface and work out dough gently to soften and roll out into a 3 mm thick disk; larger than the used ring. Make 6 or 8 greased individual tart ring or two x 8.5''/22cm diameter fluted tart molds. Prick dough with a fork. Chill or freeze for 30 min. Line each pie with 2 layers of microwave-safe plastic wrap. Fill with rice, beans, cherry pits or pie weights. Pre-bake at 350ºF/180ºC for 22 min. Remove rice and bake again for 10 minutes more. Set aside.


*3 doz/36-count, canned or vacuum-packed snails, drained (save some of the juice for the garlic custard). In a hot frying pan, melt butter and sautée snails for 2 minutes on high heat. Transfer into a bowl and season with parsley, basil, salt and pepper.

Garlic Custard

Blend all ingredients and set aside.


Arrange each pre-baked tart shell with an assortment of cooked veggies and escargots; putting more or less veggies according to your taste and preferences. If using less veggies though, you may need more garlic custard. Fill tarts with garlic custard and bake.


Bake quiche at 350ºF/180ºC for 30 minutes. Cool to room temperature. Enjoy!

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