A quiche is a french tart or pie that is straight sided and open faced.
I decided to try all French original quiches from the “Mastering the Art of French Cooking”. Today I will cook the Quiche au Camembert (Camembert Cheese Quiche).
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 the oven until it puffs and browns.
Check out my other quiches, too.
Place flour, salt, sugar and butter in a big mixing bowl. Rub the flour and the butter together rapidly between the tips of the fingers.
Add the water and gather the dough into the mass. Press the dough firmly into a roughly shaped ball. After that, place the dough into the freezing compartment 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 the fridge.
Turn the dough into the shape of a shell and preheat the oven to 365 degrees Fahrenheit (185 degrees Celsius). Bake the pastry shell to a half-ready state.
Meanwhile, blend the cheese, butter, and cream with a fork, then beat in the eggs. Season to taste and stir with the spring onions on top.
Pour the mixture into the pastry shell and place it in the top part of the preheated oven. Bake it for 25-30 minutes. When you see that top has browned, the quiche is ready - voila!