← All recipes

🥗 Blue Cheese Quiche with Fresh Herb Salad

839 kcal · 30 min · 4 servings

Blue Cheese Quiche with Fresh Herb Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius. Turn off the fan function and use top and bottom heat.
  2. 2. Take 100 grams of cold butter and cut it into small cubes.
  3. 3. Place the butter cubes into a bowl.
  4. 4. Add 300 grams of flour, 1 egg, a pinch of salt, and 5 tablespoons of water.
  5. 5. Knead the ingredients into a smooth dough.
  6. 6. Wrap the dough tightly in cling film.
  7. 7. Place the dough in the refrigerator for about 30 minutes to chill.
  8. 8. Take an onion and cut it in half.
  9. 9. Remove the outer skin and dice the onion finely.
  10. 10. Heat 1 tablespoon of olive oil in a frying pan over high heat.
  11. 11. Add the diced onions to the hot pan.
  12. 12. Sauté the onions for about 2 minutes until they are soft.
  13. 13. Take a separate bowl.
  14. 14. Add 200 grams of crème fraîche to the bowl.
  15. 15. Crack in 2 eggs and pour in 100 milliliters of milk.
  16. 16. Stir the mixture well with a spoon or whisk.
  17. 17. Add the sautéed onions to the egg mixture.
  18. 18. Season the filling with salt and black pepper to taste.
  19. 19. Take the chilled dough out of the refrigerator.
  20. 20. Dust a work surface with a little flour.
  21. 21. Roll out the dough flat with a rolling pin.
  22. 22. Grease a quiche or tart pan with a little butter or oil.
  23. 23. Place the rolled-out dough into the pan.
  24. 24. Press the dough against the edge and let about 3 centimeters overhang.
  25. 25. Prick the dough base several times with a fork.
  26. 26. Pour the egg-onion mixture into the dough shell.
  27. 27. Take blue cheese and cut it into coarse cubes.
  28. 28. Distribute the cheese cubes evenly over the quiche.
  29. 29. Place the quiche on the lowest rack in the preheated oven.
  30. 30. Bake the quiche for 35 to 40 minutes until golden brown.
  31. 31. Wash fresh herbs under running water.
  32. 32. Remove the thick, coarse stems from the herbs.
  33. 33. Chop the herb leaves coarsely with a knife.
  34. 34. Separate the salad leaves from each other.
  35. 35. Tear the leaves into bite-sized pieces.
  36. 36. Wash the salad pieces thoroughly and dry them.
  37. 37. Place the herbs and salad into a bowl.
  38. 38. Drizzle 2 tablespoons of olive oil over the salad.
  39. 39. Season the salad with a pinch of salt.
  40. 40. Mix everything well so that the salad is evenly coated.
  41. 41. Carefully take the finished quiche out of the oven.
  42. 42. Let the quiche cool down slightly for a few minutes.
  43. 43. Spread the herb salad on top of the warm quiche.
  44. 44. Serve the quiche immediately and enjoy your meal!

Nutrition per serving