Cheese quiche with herbs and egg

Cheese quiche with herbs and egg

Total: 1 hr 35 min. | Active: 30 min.
Nutritional value / person: 785 kcal
, Fat: 52 g
, Carbohydrate: 42 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pastry dough

200 g white flour
½ tsp salt
75 g butter, cut into pieces, cold
50 g grated Gruyère
¾ dl water


2 tbsp durum wheat semolina
3 eggs
1 dl single cream
200 g plain cottage cheese
100 g grated Gruyère
1 bunch wild garlic, finely chopped
½ tsp salt

To bake

2 tbsp lemon juice
2 tbsp olive oil
1 pinch salt
a little pepper
4 hard-boiled eggs, peeled, cut in half
50 g baby lettuce
½ bunch dill, torn into pieces
½ bunch flat-leaf parsley, torn into pieces
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One tart tin (approx. 28 cm in diameter)

How it's done

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Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix in the cheese, pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins.


Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, sprinkle with semolina. Mix the eggs with all the other ingredients up to and including the salt, spread over the pastry base.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove, allow to cool slightly. Combine the lemon juice and oil, season. Spread the eggs, lettuce and herbs on top of the lukewarm quiche. Drizzle the dressing on top.

Good to know
Tip: Instead of wild garlic, use parsley or thyme and 1 pressed garlic clove.

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