Emmental Quiche

Recipe created by the chefs of La Maison De L'Excellence Savencia®

Servings: Serves 8

Keywords: Emmental Quiche, Quiche, Elle & Vire Emmental

   

Ingredients

Shortcrust Pastry (500g)

• 250g flour
• 125g Elle & Vire® Unsalted Gourmet Butter
• 2 egg yolks
• 100ml water
• 20g egg glaze
• 6g salt

 

Filing

• 420g Elle & Vire Professionnel® Emmental de France Grated 

 

Mixture

• 4 eggs
• 600ml Elle & Vire Professionnel® Advantage Cooking Cream
• Salt, pepper and nutmeg

 

Finish

• 200g Elle & Vire Professionnel® Emmental de France Grated

 

Procedure 

Shortcrust Pastry

1. Mix the flour and very cold butter, add the salt, egg yolks and water. Let it chill for around 2 hours before use.
2. Roll the pastry out to a thickness of around 3mm. Line a greased circular baking tin with the pastry. Prick the pastry base with a fork. Let it rest for at least 1 hour. Line the pastry with greaseproof paper and fill it with baking beans.
3. Bake this pastry base blind at 170ºC (338ºF) for around 20 minutes. Remove the baking beans. Glaze and put back in oven for 3-4 minutes to allow glaze to set.

 

Filing

1. Sprinkle Emmental (grated or diced) inside the pastry case.

 

Mixture

1. Beat the eggs along with the salt, the pepper and the nutmeg. Add the cream. Mix well and strain.
2. Pour the egg mix over the Emmental.

 

Cooking

1. Preheat the oven to 160°C (320ºF). Put the quiche in the oven and cook it for 15 minutes, then add the remaining grated Emmental and cook for a further 20 minutes.
2. Let the quiche rest once it is out of the oven to make it easier to cut.