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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 €

3 tarts

11 Ingredients

Last modified on: April 17^th 2022

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For 3 tarts, you will need:

1 750 ml Maroilles cheese
2 3 puffs or flaky pastry (pâte feuilletée)
3 3 leeks
4 3 shallots
5 9 tablespoons olive oil
6 12 potatoes
7 375 ml small pieces of bacon (optional)
8 3 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 12 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 3 leeks and 3 shallots.

Stage 5 - 5 min.

Heat 9 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 375 ml 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 750 ml 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	1,120 RDI=430 %	3,220 RDI=300 %	4,330 RDI=660 %	14,220 RDI=710 %	59,550 RDI: 710 %
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 3 tarts : 21.25 €
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)

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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

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