Ingredients
Shortcrust pastry:
- 175 g flour
- 70 g butter, softened
- 1 egg
- 1/2 ts salt
Coating:
- 400 g boiled potatoes (waxy potatoes)
- 250 g sour pears
- 200 g goat’s milk Camembert
- 2 tbs honey
- 75 ml milk
- 5 egg
- 5 stalks parsley
- 1 twig rosemary
- salt
- cayenne pepper
- 1 ts butter, softened
- pepper
- nutmeg
Preparation
Shortcrust pastry:
1. Knead flour, butter, egg and salt into a smooth pastry dough. Between two layers of plastic wrap, roll out to a round shape with a diameter of approx. 22 cm and let rest in the fridge for approx. 30 minutes.
Topping:
2. Peel the potatoes and cut into slices. Peel, quarter, core and finely dice the pears. Finely dice the camembert and drizzle with honey.
3. Whisk milk and eggs. Finely chop the rosemary and parsley and add to the egg mixture. Season to taste with salt and cayenne pepper.
4. Cut out a circle of baking paper with the help of a 24 cm lid and place it in the pot. Grease the paper and the rim of the pot with butter.
5. Spread the potato slices over top and season with salt, pepper and nutmeg. Place pears and goat cheese on top, pour egg mixture over top and cover with shortcrust pastry.
6. Place the pot on the hob and switch the hob to a low level. Place the Navigenio overhead and switch to low level, bake for approx. 20 minutes.
7. Switch off the hob, leave Navigenio on low level and bake another 20 minutes until done.
8. Let the quiche cool approx. 5 minutes and then carefully turn out onto a plate, serve warm.
This recipe has been tested and approved by AMC.
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