Quiche with 3 local cheeses
Portions : xx - Preparation : xx minutes - Cooking : xx minutes
Ingredients
- 1 piece shortcrust pastry (tart)
- 4 eggs
- 250 ml (1 cup) apple, cubed
- 1 onion, thinly sliced
- 30 ml (2 tablespoons) honey
- 250 ml (1 cup) Fleuron cheese
- 250 ml (1 cup) Canotier de l'Isle cheese, grated
- 4 to 6 slices Tête à Papineau cheese, sliced
- 125 ml 35% cooking cream
- 125 ml milk
- 2 cases butter
- Salt and pepper to taste
Preparation
- Preheat oven to 375F
- In a hot skillet with melted butter, brown apple cubes and onions. Allow to brown for 2 to 3 min. Add honey and season. Continue cooking 3 min until caramelized.
- Place the pastry in a pie or quiche tin.
- Prick with a fork all over.
- In a bowl, whisk together the eggs, milk and cream. Adjust seasoning.
- Garnish the bottom of the tart with apple and onion.
- Divide the Fleuron and Canotier cheeses between the slices, and pour the egg mixture over the top. Add slices of Tête à Papineau cheese on top and bake for 30 to 45 min.
- The quiche should be golden-brown and the inside should be set, not quivering.
- Let cool and serve with a green salad.
Ps: You can make individual portions and bake the small quiches for 20 to 30 min.
