Name: Quiche aux noisettes, Mont d’Or et viande des grisons (Hazelnut, mont d’or and cured beef quiche)
Yield: For 6
Cuisine: French
Ingredients: 120 g very cold butter, diced; 1½ tablespoons icing sugar; 240 g plain flour; 2 eggs, plus 1 egg yolk; 3-4 medium slices viande de grisons (or any good dried beef); 30 ml crème fraîche or double cream; 3-4 slices mont d’or cheese (or camembert, tome, or anything creamy and not too powerful); Freshly ground black pepper; 50 g dry-roasted hazelnuts, chopped

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

This recipe is derived from the consensual quiche lorraine, pleasing to adults and children alike and completely free of pesky serving temperature rules (although still warm and quivering from the oven would be my preference).

In France you can vary the cheese-ham combo to your heart’s delight - here I’ve swapped the ham for dried Swiss beef. This brings a slight Alpine touch to it, I think, and is the sort of thing I might serve to a skiing party, should anyone ever imprison me in