XXL Quiche Four Flavors

Ingredients

• 2 feuilles Puff pastry (cold, about 250 g each)
• 200 ml Whole liquid cream (35 % fat)
• 100 ml Thick crème fraîche (for more body)
• 4 unités Eggs (large)
• 150 g Grated Gruyère (or hard cheese)
• 100 g Grated Cheddar (sharp)
• 80 g Grated Parmesan (finely grated)
• 100 g Mozzarella (ball, diced)
• 100 g Goat cheese log (sliced into rounds)
• 150 g Smoked bacon bits
• 100 g Smoked salmon (cut into pieces)
• 80 g Sun‑dried tomatoes (preserved in their oil)
• 80 g Red pesto (with red pepper)
• 1 gros Leek (washed and sliced into rounds)
• 1 moyen Yellow onion (thinly sliced)
• 1 moyen Red onion (thinly sliced)
• 1 c. à café Herbs de Provence
• 0.25 c. à café Nutmeg (grated)
• 2 c. à soupe Olive oil
• à goût Salt
• à goût Pepper

Instructions

1. Prepare the dough and the pan

   Unroll the first sheet of puff pastry and place it at the bottom of the rectangular pan. With the second sheet, cut thick strips and lay them along the edges of the pan to form a protective rim. Press the edges firmly with your fingers to seal the pastry.

   Time: PT15M

2. Par‑bake the crust

   Pierce the tart base with a fork, cover with parchment paper and dry beans or baking beads. Bake at 180°C for 15 minutes, then remove the paper and weights and let cool.

   Time: PT15M

   Temperature: 180°C

3. Prepare the quiche custard

   In a large bowl, whisk the liquid cream and the eggs one by one, then add the thick crème fraîche. Season with salt and pepper and mix well until a homogeneous consistency is achieved.

   Time: PT10M

4. Divide the custard into three parts

   Divide the custard into three bowls: - Bowl A: the plain custard (for the cheese section). - Bowl B: add the red pesto. - Bowl C: add the grated nutmeg.

   Time: PT5M

5. Prepare and cook the fillings

   Finely slice the yellow and red onions, slice the leek into rounds, cut the mozzarella, goat cheese, Parmesan, sun‑dried tomatoes and smoked salmon. Brown the bacon bits in a pan without added fat, then set aside. In the same pan, add a drizzle of olive oil, sauté the onions until golden, add the leek, season with salt and pepper and add a small glass of water to speed up cooking. Simmer for 5 minutes then remove from heat.

   Time: PT20M

6. Assemble the fillings in each quadrant

   Divide the pre‑baked crust into four zones: - Zone 1 (cheese): distribute the cooked onions, grated Gruyère, cheddar and goat cheese rounds. - Zone 2 (bacon): place the grilled bacon bits over the entire surface. - Zone 3 (Italian): spread the mozzarella, sliced red onions, sun‑dried tomatoes and sprinkle with Herbs de Provence. - Zone 4 (salmon): arrange the leek and smoked salmon strips.

   Time: PT10M

7. Pour the liquid mixtures

   Using a ladle, pour the plain custard over the cheese zone, the nutmeg‑flavored custard over the bacon zone, the red‑pesto custard over the Italian zone, and the plain (or lightly seasoned) custard over the salmon‑leek zone. Fill each quadrant until the pastry is almost covered.

   Time: PT5M

8. Final bake

   Bake the quiche at 180°C for 35 minutes, or until the top is golden and the centre is set.

   Time: PT35M

   Temperature: 180°C

9. Rest and serve

   Let the quiche rest for 10 minutes out of the oven before cutting into portions. Serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

25 g

Fiber

2 g