Quiche Vosgienne

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3 2

Ingredients

Servings: 1
  • 7-10 Tbsp Fat and flour
  • 250 g + 50 g flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp 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 sour cream
  • 2-3 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Grease a tart or quiche dish with a removable 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. 2

    First work through everything with the dough hooks of the hand mixer. Then quickly knead with your hands to a smooth shortcrust pastry.

  3. 3

    Roll out the dough on a little flour and put it into the tin (approx. 30 cm Ø). Press lightly on the edge. Prick the base several times with a fork. Cover with foil and chill for about 30 minutes.

  4. 4

    ##peel and finely dice 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.

  5. 5

    Bring to the boil while stirring, simmer for 3-4 minutes at low heat while stirring continuously. Stir in cheese, melt.

  6. 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 with salt, pepper and ##muscat##.

  7. 7

    Sprinkle the dough base with breadcrumbs. Pour cheese mixture on top. Bake the quiche on the lowest shelf in a hot oven for 45-50 minutes. Serve hot or cold.

Nutrition Facts

KCAL
400 kcal
CARBS
22 g
FATS
26 g
PROTEINS
16 g