in Germany

Saarland Lyoner Quiche

updated

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Ingredients for 4 servings:

  • 4 sheets of puff pastry, frozen
  • 100 g dried meat or bacon
  • 1 onion(s)
  • 1 ring/s Lyoner
  • 1 leek(s)
  • 1 bunch of chives
  • 4 eggs
  • 250 ml cream
  • 2 tbsp butter
  • pepper, black
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Ideal when guests arrive and things need to be done quickly

Thaw the puff pastry and roll it out. Grease a 26 cm springform pan and line it with the puff pastry. Fry the jerked beef in butter in a pan. Dice the onion and fry until light brown. Finely slice the leek, add it, and fry briefly. Spread everything on the pastry base. Arrange the finely chopped sausage and the chives, cut into rings, on top. Whisk the eggs with the cream, pepper, and nutmeg and pour over the mixture. Bake in a preheated oven at 180°C (top/bottom heat) for 45-50 minutes. Serve with lettuce and paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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