As the week goes on, fatigue is becoming more and more noticeable… To give yourself a good boost, what’s better than cheese? Yes, it’s the wild card solution, we know, but it’s always nice! Combined with cream and a pretty ready-made puff pastry – it can also be prepared at home of course! – for a time-saving recipe, cheese becomes royal under Trish Deseine’s spatula.
An almost instant quiche, to be completed with vegetables to stock up on fiber and vitamins. To bring maximum texture to the tasting, we alternate between raw and cooked: roasted peppers; fresh tomatoes; fried and raw zucchini in tagliatelle; soft or crunchy green beans according to taste; refreshing salad, everything is possible. The idea is above all to complete and balance the quiche, rich in deliciousness and fat.
Thursday’s Recipe: Trish Deseine’s Cheese Quiche
Preparation: 10 minutes
Cooking: 35 minutes
For 6 people
1 homemade or ready-made shortcrust pastry
200 g of crumbled and/or grated cheese(s): Emmental, Comté, etc.
25 cl of fresh whole milk
25 cl of fresh whipping cream
2 whole eggs
2 egg yolks
1/4 to 1/2 teaspoon freshly grated nutmeg, to taste
Salt, pepper from the mill
Place the dough in a 22 to 24 cm diameter mold and refrigerate.
Mix the cheese(s), milk, cream, whole eggs and yolks in a salad bowl. Add salt, pepper and nutmeg.
Pour over the dough.
Bake in the oven preheated to 200°C for 30 to 35 minutes, checking the cooking after 25 minutes. If the top becomes too caramelized, cover with aluminum foil.
Take the quiche out as soon as it is golden brown and puffed up, then leave to cool for around 15 minutes before serving.
Discover the recipe for Cheese Quiche
Happy Thursday!
