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Autumn quiche with CAMBOZOLA

Recipe for 4 Portions:

100g ripe CAMBOZOLA classic
300g flour
200g butter
1 tsp salt
1 leek cut into small rings
500g salsify in pieces
400g turnip in cubes
50g bacon in thin strips
5 eggs
200 ml milk
Salt, pepper, nutmeg
250g grated Emmentaler

Mix the flour, butter, CAMBOZOLA and salt and work to a dough. Put in a cool place for 20 minutes. Preheat the oven to 180° C. Cover the turnip and salsify with water and cook 10 minutes then strain off the water. Fry the thin strips of bacon in a pan until crispy and drain on kitchen paper.

Roll out the dough and place in a springform tin. Form a case with sides approx. 3 to 5 cm high. Whisk the eggs and milk together with the nutmeg, salt and pepper. Add the vegetables, bacon and Emmentaler to the liquid and mix well. Arrange the mixture on the dough and bake for 40-45 minutes at 180º C.
Serve with salad.


Wear kitchen gloves when peeling the salsify. Quickly drop the peeled salsify into water with a drop of vinegar to prevent it from turning brown.

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