Pastry Shell |
|
| 6 ounces white flour 150 grams | |
| 4 tablespoons water cold | |
| 4 ounces butter cut into pieces, 100 grams | |
| 1 tablespoon sugar | |
| 0.5 teaspoon salt | |
Stuffing |
|
| 3.5 ounces Camembert 100 g | |
| 5.3 ounces cottage cheese 150 g | |
| 1 ounce butter 25 g | |
| 3 tablespoons cream | |
| 2 egg(s) | |
| 1 sprig spring onion to decorate |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
I decided to try all French original quiches from the “Mastering the Art of French Cooking”. So today I will cook the Camembert Quiche or Quiche au Camembert. The steps of making the pastry is the same as in other quiche recipes, so once you master them, you will be able to make any quiche that you want.
A quiche is a French tart or pie that is straight-sided and open-faced. It is a mixture of either cream and bacon, cheese and milk, tomatoes and onions, prawns, crabs or anything else combined with eggs, poured into a pastry shell and baked in an oven until it puffs and browns.
But we are focusing on camembert cheese this time.
Well, you could use Swiss cheese, cheddar, mozzarella or your favorite cheese, but it wouldn’t be Camembert Quiche then, right? So if you’d like to make a quiche with another cheese type, check out my Cheese Quiche recipe. You will love it.
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications? We hope that you loved making it!
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
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And check out these other quiche recipes that you will love:
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1
Done
5 min
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Start with PastryPlace flour, salt, sugar and butter in a big mixing bowl. Rub the flour and the butter together rapidly between the tips of your fingers. |
|
2
Done
1 h
|
Make DoughAdd water and gather dough into the mass. Press the dough firmly into a roughly shaped ball. After that, place the dough into a fridge for about 1 hour until the dough is firm. Note: the dough can stay ready to be used for several weeks. Its quality shouldn't change if it stays in a deep-frozen section of your fridge. |
|
3
Done
3 min
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Prepare Pastry ShellTake the dough out of the fridge. Shape it into a shell. |
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4
Done
5-7 min
|
Bake Pastry ShellPreheat an oven to 375°F (190°C). Bake the pastry shell to a half-ready state for around 5-7 minutes (depends on the oven). |
|
5
Done
3 min
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Make StuffingMeanwhile, blend cheese, butter and cream with a fork, then beat in the eggs. Season to taste. |
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6
Done
1 min
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Decorate (Optional)Decorate with a chopped spring onion sprig. |
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7
Done
25-30 min
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Bake QuichePour the mixture into the pastry shell and place it into the preheated oven for 10 minutes, 375°F (190°C). Then reduce the temperature to 300°F (150°C) for another 15-20 minutes. When you see that the top has browned, the quiche is ready. |
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8
Done
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ServeYour Camembert Quiche is ready. Enjoy! |
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10 comments Hide comments
Is this recipe correct? You have stated one egg in ingredients listbut, “eggs” in method?
Thank you for your question, Gael. It is two eggs. 🙂
Where’s the recipe???
Hi Susan, thank you for your message. I’ve double-checked, and you should be able to see it right above these comments. Hope this helps 😉
I can’t find the recipe. There are only the steps…
Hi Christina, thank you for your message. This page is the recipe. 🙂 It is divided into the following sections: Ingredients, Nutrition, Steps, etc. Please let me know the info you are after, and I will help you locate it. Thank you!
I can see the recipe now. Thanks!
Wonderful, thank you for confirming and bon appétit! 🙂
Can I use a frozen pie shell instead of shell from scrap?
Yes, Teresa – definitely. Just wait for the pie shell to completely unfreeze first before continuing with the other recipe steps. Enjoy!