Quiche Vosgienne (Quiche with cheese)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix 250 g flour and 1 tsp salt in a bowl. Add 1 egg, 125 g butter and 1-2 tablespoons cold water. Work everything through briefly with the dough hooks of the hand mixer. Then knead with your hands to a smooth short pastry. Roll out to a circle (approx. 30 cm Ø) on a floured work surface. Place in a greased tart mould with lift-off base (26 cm Ø).

2. 2

   Press the edge lightly. Cut off any excess dough. Prick the base several times with a fork. Chill for about 30 minutes. Peel and finely dice the onion. Grate both cheeses finely. Heat 25 g butter in a saucepan and sauté the onion. Mix 50 g flour and milk in a bowl until smooth, pour into the onion. Bring to the boil while stirring and let simmer for 3-4 minutes at low heat while stirring continuously. Stir in cheese. Remove from the heat.

3. 3

   Grate both cheeses finely. Heat 25 g butter in a saucepan and sauté the onion. Mix 50 g flour and milk in a bowl until smooth, pour into the onion. Bring to the boil while stirring and let simmer for 3-4 minutes at low heat while stirring continuously. Stir in cheese. Remove from the heat. Stir in sour cream and 3 eggs. Stir into the hot cheese mixture, season to taste with salt, pepper and nutmeg. Sprinkle breadcrumbs over the pastry base. Pour the cheese mixture on top and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Remove and garnish with lamb's lettuce

4. 4

   Stir in sour cream and 3 eggs. Stir into the hot cheese mixture, season to taste with salt, pepper and nutmeg. Sprinkle breadcrumbs over the pastry base. Pour the cheese mixture on top and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Remove and garnish with lamb's lettuce

5. 5

   Waiting time 15 minutes

Nutrition Facts

KCAL
380 kcal

CARBS
22 g

FATS
26 g

PROTEINS
16 g