How to make
This is an extremely aromatic quiche, whose filling is very delicate and creamy.
The crispy base is prepared in the standard way for making butter pastry dough:
Mix the flour, salt, sugar and baking powder in a bowl. Put the cold and hard butter in pieces and rub with your fingers to form crumbs.
Pour cold water and knead the butter crumbs into a smooth dough. It should not be kneaded for a long time.
Roll it into a ball and leave it for 20 minutes in the refrigerator.
It is rolled out onto a floured surface into a thin crust with a diameter of about 0.8″ (2 cm) larger than the mold for the quiche, in which it will be baked, so that it can cover its walls.
The base sticks well to the bottom and walls and is pierced with a fork.
Bake it at 360°F (180 degrees) in a preheated oven for 15 minutes.
For the filling, mix the milk, cream, butter, salt and a teaspoon of baking powder, if desired (it is present in the original recipe and its purpose is to make an even fluffier filling). In this liquid mixture, beat the flour and place the cookware on low heat (80 degrees) for 5 minutes.
Add the eggs and black pepper and beat well with a mixer or blender.
Add the four types of cheese - grated cheddar and emmental, crushed blue cheese and I add the gouda into small pieces, which are visible in the quiche, but you, if you want, you can also grate it.
Pour the filling over the lightly baked base and put the cheese quiche in the oven at the same temperature for another 15 minutes or until the dough turns aquires an appetizing color at the edges and the filling starts to turn golden brown and becomes firm.
The delicious, deliate and fragrant four cheeses quiche is served hot or cold and consumed on the same day, so that the base is crispy and the filling soft and creamy.
Enjoy your meal!
