This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sorrel and potato quiche
For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured.
The taste of sorrel makes it delicious and highly original.
The taste of sorrel makes it delicious and highly original.
3,807
1 hour 15 min.
Easy
6 people
10 IngredientsLast modified on: June 18th 2025
For 6 people, you will need:
- 1
300 g shortcrust pastry (pâte brisée) - 2
½ onion - 3
150 g sorrel - 4
100 g cooked meat - 5
3 tablespoons olive oil - 6
3 cookeds potatoes - 7
300 g quiche filling mixture - 8
30 g grated cheese - 9
salt - 10
pepper - Total weight: 1,470 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Place a 22 cm (9-inch) diameter tart tin or circle on a sheet of baking paper on a baking sheet.
Spread with 300 g shortcrust pastry (pâte brisée) and fill the mold.
Refrigerate until ready to use.
Spread with 300 g shortcrust pastry (pâte brisée) and fill the mold.
Refrigerate until ready to use.
Stage 4 - 3 min.
Cut 100 g cooked meat (here a leftover pork roast) into small pieces.
Stage 5 - 1 min.
In a large frying pan over medium heat, pour in 3 tablespoons olive oil and, when hot, add the chopped onion, salt and pepper.
Cook for 1 minute, without browning.
Cook for 1 minute, without browning.
Stage 6 - 1 min.
Add sorrel...
Stage 7 - 2 min.
...and stir regularly to "melt" the sorrel, which reduces enormously.
Stage 8 - 2 min.
Add the small pieces of meat, stir and cook for 1 or 2 minutes.
Stage 9 - 5 min.
Preheat oven to 200°C (390°F).
Cut 3 cookeds potatoes into slices, and line the bottom with the shortcrust pastry you've taken out of the fridge.
Cut 3 cookeds potatoes into slices, and line the bottom with the shortcrust pastry you've taken out of the fridge.
Stage 10 - 2 min.
Spread the onion-oseal-meat mixture over the top.
Stage 11 - 2 min.
Pour over 300 g quiche filling mixture.
Stage 12 - 2 min.
Finish with a sprinkling of 30 g grated cheese...
Stage 13 - 25 min.
...and bake at 200°C (390°F) for approximately 25-30 minutes.
Stage 14
Enjoy hot or cold.
Remarks
The amount of sorrel is indicative, so use as much as you like.
The small pieces of meat can be replaced by lardons, grilled beforehand, or even omitted for a vegetarian version...
The small pieces of meat can be replaced by lardons, grilled beforehand, or even omitted for a vegetarian version...
Keeping: A few days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 1,310 RDI=120 % | 1,270 RDI=190 % | 3,170 RDI=160 % | 13,260 RDI: 160 % |
| Per 100 g | 20 RDI=8 % | 90 RDI=8 % | 90 RDI=10 % | 220 RDI=10 % | 900 RDI: 10 % |
| Per person | 50 RDI=20 % | 220 RDI=20 % | 210 RDI=30 % | 530 RDI=30 % | 2,210 RDI: 30 % |
How much will it cost?
- For 6 people : 6.20 €
- Per person : 1.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Cabbage and cheddar quiche, Quiche Lorraine, Salmon and spinach quiche, Filo leeks and cheese tart, Quiche Bretonne, ... See them all 13
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Salmon and leek fondue tart, Quiche Lorraine, Salmon and spinach quiche, Mexican tart, Rata-tart, ... See them all 16
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, How to prepare sorrel, Scallops with sorrel and Noilly Prat, Kervallon soup, Sorrel pesto, ... See them all 10
Cooked meat
Like these other recipes: Jerusalem artichoke purée with leeks, Alpine gratin, Country filo tart, Creamy asparagus and meat timbale, Rustic chicken and mushroom pie, ... See them all 11
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020343 K5 1 hour 15 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018265 K4.3 1 hour 55 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012331 K5 3 hours 9 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015253 K4.3 2 hours 20 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020536 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.