Hearty cheese quiche

Hearty cheese quiche

30 Min. Active
1 hr Total
343 kcal per piece
vegetarian
Nutritional value / piece: 343 kcal, Fat: 25 g, Carbohydrate: 15 g, Protein: 14 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Cutter
  • For 8 oven-proof ramekins each approx. 7 cm diameter, greased and floured
  • Fork
  • Rösti grater
  • Tablespoon
  • Teaspoon
  • Whisk
  • Kitchen scales

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

1 puff pastry dough, rolled into a rectangle
a little butter
a little white flour

Sauce

200 g Appenzeller cheese
100 g Gruyère
1 tbsp white flour
2 fresh eggs
1 ½ dl milk
1 dl full cream
¼ tsp salt
a little nutmeg

How it's done

The kids can help at the marked areas .

Base

1 puff pastry dough, rolled into a rectangle
a little butter
a little white flour

Grease and flour the tart tins with butter. Roll out the pastry, cut out 8 circles (each approx. 10 cm in diameter), transfer to the prepared tins.

Prick the bases firmly with a fork, chill briefly.

Sauce

200 g Appenzeller cheese
100 g Gruyère
1 tbsp white flour
2 fresh eggs
1 ½ dl milk
1 dl full cream
¼ tsp salt
a little nutmeg

Grate the cheese, mix in the flour. Beat the eggs with the milk and cream, mix in with the cheese, season, pour into the tarts.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C.

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