1,556 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Maroilles cheese quiche

Name: Maroilles cheese quiche
Prep time: 1 h 37 min
Cook time: 50 min
Total time: 2 h 27 min
Yield: 1 tart
Cuisine: French
Ingredients: 250 g Maroilles cheese; 1 puff or flaky pastry (pâte feuilletée); 1 leek; 1 shallot; 3 tablespoons olive oil; 4 potatoes; 125 g small pieces of bacon; 1 tablespoon vinegar; 500 g quiche filling mixture; salt; pepper

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

267 K 3× 4.3/5 (35 reviews)

2 hours 30 min. difficulté

Easy

7.10 €

1 tart

11 Ingredients

Last modified on: April 17^th 2022

For 1 tart, you will need:

1 250 g Maroilles cheese
2 1 puff or flaky pastry (pâte feuilletée)
3 1 leek
4 1 shallot
5 3 tablespoons olive oil
6 4 potatoes
7 125 g small pieces of bacon (optional)
8 1 tablespoon vinegar (optional)
9 500 g quiche filling mixture
10 salt
11 pepper
Total weight: 1,910 grams

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 4 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 1 leek and 1 shallot.

Stage 5 - ⌛ 5 min.

Heat 3 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 125 g 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 250 g Maroilles cheese into thick slices, including crust.

Stage 8 - ⌛ 5 min.

Prepare 500 g 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.

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	370 RDI=140 %	1,070 RDI=100 %	1,440 RDI=220 %	4,740 RDI=240 %	19,850 RDI: 240 %
Per 100 g	20 RDI=8 %	60 RDI=5 %	80 RDI=10 %	250 RDI=10 %	1,040 RDI: 10 %

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

How much will it cost?

For 1 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

How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.

October 6^th 2010465 K3.3 35 min.

Pistachio confectioner's custard

This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.

November 21^th 2018236 K4.7 35 min.

Icelandic-style fish and vegetable pie

This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.

September 7^th 2018295 K3.9 4 hours 35 min.

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.

October 3^rd 20192.14 M 23.7 7 hours 55 min.

Vol-au-vent

The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.

October 20^th 2013165 K4.3 1 hour 25 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.