1,504 easy and fully explained recipes, with +66K photos and 78 videos

Maroilles cheese quiche

Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).

255 K 3× 4.3/5 (35 reviews)

2 hours 30 min. difficulté

Easy

7.10 €

2 tarts

11 Ingredients

Last modified on: April 17^th 2022

For this recipe: I want to make it (418×) I made it (396×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 tarts, you will need:

1 1 lb + 1.6 oz Maroilles cheese
2 2 puffs or flaky pastry (pâte feuilletée)
3 2 leeks
4 2 shallots
5 6 tablespoons olive oil
6 8 potatoes
7 8.8 oz small pieces of bacon (optional)
8 2 tablespoons vinegar (optional)
9 quiche filling mixture
10 salt
11 pepper

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 40 min.

Cooking: 50 min.

All in all: 2 hours 30 min.

When should you start or finish this recipe?

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 - 10 min.

Line the mould or tin with pastry, prick base all over, then keep in the fridge.

Stage 2 - 40 min.

Peel 8 potatoes, wash and cook them in salted water, until they are just tender.

Stage 3 - 5 min.

Allow to cool then cut into fairly thick slices.

Stage 4 - 20 min.

Wash and slice thinly 2 leeks and 2 shallots.

Stage 5 - 5 min.

Heat 6 tablespoons olive oil in a pan over medium heat, add sliced shallot, salt and pepper and cook for a minute or two.

Add leek, salt and pepper, and cook a few minutes without letting it colour.

Set aside.

Stage 6 - 5 min.

If you wish to add 8.8 oz small pieces of bacon, cook in a frying pan without fat and add, at the last minute, a tablespoon of vinegar.

Set aside.

Stage 7 - 3 min.

Cut 1 lb + 1.6 oz Maroilles cheese into thick slices, including crust.

Stage 8 - 5 min.

Prepare quiche filling mixture.

set aside.

Stage 9 - 3 min.

Preheat your oven to 410°F (210°C).

Put a layer of leek into the pastry case.

Stage 10 - 3 min.

A layer of bacon (optional).

Stage 11 - 3 min.

Cover with a layer of potato slices.

Stage 12 - 2 min.

Pour in the mixture.

Stage 13 - 3 min.

Arrange cheese on top.

Stage 14 - 40 min.

And put in bottom of oven for around 30-40 minutes.

Stage 15

The tart is ready when it is nice and golden brown.

Serve to your guests, warm if possible, with a green salad.

Stage 16

A good beer, possibly from the northen France, a jenlain for example.

Remarks

If you don't have Maroilles cheese, you can use other ones instead. I advise you to go for a rather soft strong cheese like Reblochon, Munster, Morbier, etc.

You can also replace puff pastry by shortcrust.

And to drink?

A good beer, possibly from the northen France, a jenlain for example.

Keeping: 1 or 2 days in the fridge, folded in a plastic film.

Source: Nicolas.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	750 RDI=290 %	2,150 RDI=200 %	2,880 RDI=440 %	9,480 RDI=470 %	39,700 RDI: 470 %
Per 100 g	20 RDI=8 %	60 RDI=5 %	80 RDI=10 %	250 RDI=10 %	1,040 RDI: 10 %
Per tart	370 RDI=140 %	1,070 RDI=100 %	1,440 RDI=220 %	4,740 RDI=240 %	19,850 RDI: 240 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten, Sulfites, egg

How much will it cost?

For 2 tarts : 14.15 €
Per tart : 7.10 €

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)

Other recipes you may also like

Panna cotta

Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21^th 2011355 K4.3 25 min.

Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
September 6^th 2017218 K4.9 2 hours 40 min.

Fresh spinach with cream

Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
September 29^th 2012357 K3.8 1 hour 45 min.

Cervelle de Canut

In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots. The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their...
August 1^st 202131 K 1 hour 25 min.

Clafoutis batter

Clafoutis is a cake from the Limousin region of France, made with a liquid batter similar to pancake batter, into which fruit is added before baking. Here's a recipe for clafoutis batter, which you can use with any fruit you like.
August 23^th 202324 K5 5 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 3 comments already posted on this recipe

Yes, le Tour demands some very special cooking! There are so many fabulous recipes on your site; I want to try them all. The photos are really helpful. Your chef techniques are advanced for me (I've never made puff pastry from scratch before) but its really fun to try new things. Thank you so much for sharing. My husband really appreciates it too!
Posted by Karen may 1^st 2009 at 01:05 n° 3
Hi Karen, I Hope that the next published recipes will be good enough for le tour de france...
Posted by jh april 15^th 2009 at 17:20 n° 2
Thank you so much for this recipe. I made it to celebrate the Paris-Roubaix bike race with the substitute of Munster cheese. Served with green salad as you suggested. We enjoyed it (and the race) very much. I will be looking for more great recipes to cook my way through the Tour de France! Karen from Tennessee, USA
Posted by Karen april 13^th 2009 at 13:42 n° 1

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.