Le Gruyère AOP onion and potato quiche

30' 40'

Softly melting Le Gruyère AOP in a quiche filled with sweet-tasting onions and aromatic potatoes. Is your mouth watering already? Then off you go to the kitchen and have fun trying out my recipe. Most of the ingredients can probably already be found in your kitchen. This recipe is suitable for a starter, main course or as canapés if prepared as mini-quiches - simple to prepare, it will appeal to the tastebuds of young and old alike. But why are quiches so popular? A quiche brings together the taste sensations of crusty pastry, a slightly moist filling, and savoury meats and/or vegetables - one could almost say anything goes in a quiche. Recipes like this can also often be deployed to "use up bits and pieces": you can use the other half of the cauliflower, the couple of left-over slices of sausage and the chopped onions from the night before, add seasoning and herbs to give it a hearty taste of its own - and hey presto, you have a great-tasting evening meal and no food waste at all. I like to eat quiches with dips that contain a lot of herbs. To me, the taste and feel of warm quiche paired with a refreshing crème is just perfect.

Stéphanie Zosso

Ingredients for

4

Note

Attention changement nombre de personnes

Le Gruyère AOP shortcrust pastry

  • 260 g
    flour
  • 260 g
    butter
  • 10 g
    of salt
  • 60 g
    egg
  • 50 g
    Gruyère AOP

Le Gruyère AOP quiche

  • 80 g
    egg
  • 100 g
    milk
  • 100
    crème fraîche
  • 50 g
    Le Gruyère d'Alpage AOP
  • 10 g
    rosemary
  • 15 g
    of thyme
  • 200 g
    onion
  • 50 g
    butter
  • 50 g
    white wine
  • 400 g
    Charlotte potatoes
  • 1 pinch
    of pepper
  • 1 pinch
    of salt

Crème

  • 100 g
    quark
  • 100 g
    crème fraîche
  • 15 g
    chives
  • 15 g
    of chervil
  • 2 g
    fresh parsley
  • 30 g
    of lemon juice
  • 1 pinch
    of pepper
  • 1 pinch
    of salt

Preparation

Le Gruyère AOP shortcrust pastry

  1. Cut the butter into small cubes and keep cool.
  2. Finely grate the Le Gruyère AOP Réserve.
  3. Combine the flour with the butter and rub the ingredients together with the tips of your fingers until the mixture has the consistency of ground almonds.
  4. Then add and mix in the other ingredients thoroughly to form your dough.
  5. Wrap the pastry in cling film and chill.

Le Gruyère AOP quiche

  1. Roll out the chilled dough and press into a quiche tin; return to the fridge.
  2. Slice the onions finely and sweat them in the butter until they acquire a little colour.
  3. In the meantime, chop the rosemary and thyme finely, and grate the Le Gruyère AOP Alpage finely.
  4. As soon as the onions have a little colour, season them well and douse them with the white wine.
  5. Mix the egg, milk, crème fraîche and grated Le Gruyère AOP Alpage together and season to taste.
  6. Pre-heat the oven to 175°C.
  7. Peel the potatoes and slice them very thinly or shave them and twist them into rose shapes.
  8. Distribute the onions across the base of the quiche and spread the potatoes on top of them.
  9. Pour the liquid mixture over them both, then bake in the oven for approx. 40 minutes until the top is golden brown.

Crème

  1. Mix the low-fat quark with the crème fraîche.
  2. Chop the herbs finely, add these with the lemon juice to the crème and season to taste.

Delicious to know

Having formed your shortcrust pastry dough, press it down flat into the shape you want eventually, then wrap it in cling film. If you put it in the fridge still shaped as a dough ball, it will be harder to roll out, as the butter will have become hard again, and the dough will then be crumbly. This way, you save yourself time and effort.

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