I vividly remember trying my first quiche! Back in 2002 I was attending a school exchange in the woody hills of the French Vosges, where I tried a Quiche Lorraine for the first time and instantly fell in love with this traditional French dish.
Over time, I have tried various quiches and played around with different recipes and ingredients. Spicy herbs, fresh vegetables and homemade dough have always been what makes a great quiche, but one of the key ingredients is definitely a good mountain cheese. Comté is ideal for making an excellent quiche, as it blends deliciously with the other ingredients and ensures an exquisite nutty flavor.
Originally from the plateau of the Franche-Comté in Eastern France, comté owes its authentic taste to the Montbeliarde Cattle that only pasture in the Jura Massif. This allows for a higher protein and lower fat amount in their milk compared to conventional dairy cows. Due to the gentle preparation and long ripening period (up to 24 months) comté contains a lot of vitamins and nutrients and is thus a welcome food for health conscious people.
It is therefore only natural to create a wonderful quiche with this amazing raw milk cheese. Coconut milk and coconut oil add an exotic aroma and blissful creaminess to this classic dish, which convinces at first bite…
Ingredients for the dough:
- 250 g wholemeal wheat flour
- 50 g coconut flour
- 100 g cold butter (in small chunks)
Ingredients for the filling:
- 1 (yellow) zucchini
- 1 fennel bulb
- 2 twigs of rosemary
- 1 Tbs. coconut oil
- 100 ml white wine
- 150 g freshly grated comté
- 400 ml coconut milk
- 4 eggs
- 1 tsp. freshly grated nutmeg
- a handful of yellow and/or red cherry tomatoes
- Combine the flours with the butter using dough hooks and form a dough ball. Place the dough in the fridge and let it set for 30 minutes. Preheat the oven to 200°C.
- Cut the zucchini and the fennel into small pieces and remove the rosemary from the two twigs. Save half of them for later.
- Melt the coconut oil in a pan and roast the vegetables along with the rosemary. Deglaze with white wine and simmer until the liquid evaporates.
- Now take the dough out of the fridge and roll it out on a greased tart tin. Use your hands or a small rolling pin and prick the base with a fork to prevent the dough from rising as it bakes. Place the tin in the oven and bake for around 10 minutes.
- Meanwhile, whisk the coconut milk with the eggs, nutmeg, salt and pepper.
- Take out the quiche and place the vegetables onto the dough base, spread the comté onto the vegetables and pour the coconut-egg-mixture over the cheese.
- Cut the cherry tomatoes into thin slices and place them evenly on top of the quiche.
- Sprinkle the remaining rosemary on top and bake in the oven for around 20 minutes until the quiche is golden and crispy.Bon appetit!