This Quiche au Camembert or Camembert Cheese Quiche recipe is a French tart or pie that is nothing but a straight sided and open faced yum!
I decided to try all French original quiches from the “Mastering the Art of French Cooking”. So today I will cook the Quiche au Camembert or Camembert Cheese Quiche which will become one of the fundamental recipes as many other quiches will repeat the steps described in this recipe.
A quiche is a French tart or pie that is straight sided and open faced. A quiche is a mixture of 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.
Sounds yum to me! 😋
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Start with Pastry
Place flour, salt, sugar and butter in a big mixing bowl. Rub the flour and the butter together rapidly between the tips of your fingers.
Add 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.
Tip: you can use the dough for several weeks - the quality of the dough doesn’t change with time if it stays in a deep-frozen section of a fridge.
Prepare Pastry Shell
Take the dough out of the fridge. Shape it into a shell.
Bake Pastry Shell
Preheat an oven to 375 °F / 180 °C. Bake the pastry shell to a half-ready state for around 5-7 minutes (depends on the oven).
Meanwhile, blend cheese, butter and cream with a fork, then beat in the eggs. Season to taste.
Decorate with a chopped spring onion sprig.
Preheat the oven to 375 °F / 180 °C. Meanwhile, pour the mixture into the pastry shell and place it into the preheated oven for 10 minutes. 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.