John Myers
Valais Cheese Quiche
The perfect valais cheese quiche recipe with a picture and simple step-by-step instructions.
- 1 piece Puff pastry roll fresh
- 200 g Hard cheese (Comte, old Gouda or mountain cheese)
- 1 piece Apple, sour
- 4 tbsp Walnut kernels
- 4 piece Organic eggs (size M)
- 200 g Whipped cream
- 2 tablespoon Mustard (2 – 4 tablespoons depending on the type of mustard)
- 4 tablespoon Chives rolls
- Pepper salt
- Rinse a tart form or similar (diameter 28 cm) with cold water. Roll out the puff pastry a little larger, cover the shape with it, distribute the remnants of the pastry on top. Put the mold in the refrigerator. Preheat the oven to 210 degrees (convection 190 degrees).
- Grate the cheese in two 100 gram portions. Roughly chop the walnuts and rinse the apple.
- Whisk the eggs in a bowl and stir in the cream, mustard and 3 tablespoons of chives. Then stir in 100 grams of cheese and the walnuts. Remove the core from the apple, cut into small schnitzel and mix in.
- Take the tart pan out of the refrigerator and prick the dough several times with a fork. Spread the cheese and egg mixture on the dough base, season with salt and pepper and spread the rest of the cheese over it.
- Bake for 35 minutes on the lower rack until golden brown. Let rest a little before cutting. Sprinkle with the rest of the chives.
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