Quiche au fromage (Hearty cheesecake)

Name: Quiche au fromage (Hearty cheesecake)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 250 g + 50 g flour; 7-10 Tbsp salt, pepper, nutmeg; 4 Eggs (Gr. M); 125 g + 2 tablespoons butter; 1 Onion; 150 g Comté cheese (piece); 150 g Raclette cheese (piece); 400 ml Milk; 200 g Schmand; 2-3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
250 g + 50 g flour
7-10 Tbsp salt, pepper, nutmeg
4 Eggs (Gr. M)
125 g + 2 tablespoons butter
1 Onion
150 g Comté cheese (piece)
150 g Raclette cheese (piece)
400 ml Milk
200 g Schmand
2-3 TABLESPOONS Breadcrumbs
7-10 Tbsp Cling film

Directions

1
Grease a tart or quiche mould with a lifting base (approx. 26 cm Ø) and dust with flour. Mix 250 g flour and about 1 teaspoon salt in a bowl. Add 1 egg, 125 g butter and 1-2 tbsp ice-cold water.
2
First work through everything with the dough hooks of the mixer. Then quickly knead with your hands to a smooth shortcrust pastry.
3
Roll out the dough on a little flour and place it in the tin (approx. 30 cm Ø). Press lightly on the edge. Prick the base more often with a fork. Cover and chill for about 30 minutes.
4
Peel and finely chop the onion. Grate both cheeses. Heat 2 tablespoons of butter in a saucepan. Sauté onion in it. Stir 50 g flour and milk until smooth, pour into the onion. Bring to the boil while stirring, simmer over low heat for 3-4 minutes, stirring continuously.
5
Stir in cheese and melt.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Mix sour cream and 3 eggs. Stir into the hot cheese mixture (do not boil any more!). Season to taste with salt, pepper and nutmeg.
7
Sprinkle the dough base with breadcrumbs. Pour the cheese mixture on top. Bake the quiche on the lowest shelf in a hot oven for 45-50 minutes. Serve hot or cold.