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.
12 K 5/5 (1 reviews)
1 hour 15 min.
Easy
6.20 €
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
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: Salmon and spinach quiche, Deep leek and potato quiche, Maroilles cheese quiche, Leek and fresh tuna tart, Country filo tart, ... See them all 13
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Mexican tart, Gisèle's Pasties, Salmon and spinach quiche, Black sesame flan, Leek and Mimolette tart, ... See them all 16
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Scallops with sorrel and Noilly Prat, Sorrel pesto, Lentils with sorrel and feta cheese, Kervallon soup, Salmon with sorrel, ... See them all 12
Cooked meat
Like these other recipes: Rustic chicken and mushroom pie, Lentil and cold-meat salad, Bistro sandwich, Alpine gratin, Gratin of leeks with Morbier cheese, ... See them all 11
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011262 K 24.2 1 hour 7 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer). August 2nd 2019297 K4.4 3 hours 15 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017631 K 34.4 30 min.
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time. April 5th 2012131 K4.2 1 hour 20 min.
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing. April 8th 2012144 K5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.