Quiche au Camembert

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Ingredients

Adjust Servings:
Pastry Shell
5.3 ounces white flour
1/2 teaspoon salt
1 tablespoon sugar
3.5 ounces butter butter cut into pieces
4 tablespoons cold water
Stuffing
3.5 ounces Camembert
5.3 ounces cottage cheese
0.9 ounces butter
3 tablespoons cream
1 egg(s)
1 tbl chopped spring onion(s)

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Features:
  • Cheese
Cuisine:

A quiche is a french tart or pie that is straight sided and open faced.

  • 1 hour 40 minutes
  • Serves 6
  • Easy

Ingredients

  • Pastry Shell

  • Stuffing

Directions

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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.

Bon appétit!

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

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!

Helena

Recipe creator, food photographer and contributing writer to food-related publications. Bon appétit! 🙂

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