Alpine quiche

Alpine quiche

Total: 1 hr 40 min. | Active: 30 min.
Nutritional value / person: 1076 kcal
, Fat: 72 g
, Carbohydrate: 51 g
, Protein: 53 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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250 g white flour
20 g mixed seeds
½ tsp salt
100 g butter, cut into pieces, cold
4 tbsp water, chilled


1 tbsp butter, cut into pieces
400 g leek, halved, cut into thin strips
200 g Alpine cheese (e.g. Pro Montagna), coarsely grated
200 g Salsiz sausages (e.g. Pro Montagna Grisoni), peeled, diced

Egg mixture

3 dl single cream
3 eggs
½ tsp salt
a little pepper
2 tbsp mixed seeds
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One tart tin (approx. 30 cm in diameter), lined with baking paper

How it's done

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


Heat butter in a pan. Add the leek, sauté for approx. 5 mins. Transfer the leek to a bowl, allow to cool slightly; add the cheese and sausage, mix.

To shape the base

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, spread the filling on top.

Egg mixture

Whisk the single cream and eggs, season. Pour the mixture over the leek and sprinkle with mixed seeds.

To bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly and serve warm.

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