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.
What Is a 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 an oven until it puffs and browns.
Sounds yum to me! 😋
Made This Quiche au Camembert?
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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.
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