Brie and Walnut Quiche
The history of quiche dates back to medieval France, where it first appeared in the Lorraine region. The best-known version is Quiche Lorraine, based on bacon and eggs, but modern gastronomy offers many variations. The Brie and walnut version is elegant and sophisticated, especially popular in the rural regions of France, where walnuts and soft cheeses are plentiful. The kitchen fills with a festive mood as the quiche slowly cooks. The secret lies in the fresh ingredients and the perfect baking time: don't overbake it, or it may dry out! This recipe is ideal for Sunday lunches, picnics, or any family gathering. You can add a pinch of nutmeg or fresh thyme to the filling for a more special flavor. The creamy texture, crunchy walnuts, and melting brie cheese create a perfect balance that can only be enhanced by a glass of dry white wine.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Prepare a quiche dish (or pie dish) by lining it with parchment paper or greasing it lightly with butter. Tip: Don't start baking the pastry until the oven is fully preheated for even baking.
2
Gently roll out the puff pastry and line the dish with it. Fold the edges of the pastry back so it doesn't slide down during baking. Practical tip: Prick the pastry with a fork to prevent it from puffing up.
3
Finely chop the onion and sauté it in olive oil in a skillet over medium heat until translucent, about 5 minutes. Tip: Don't brown it too much, as it will become bitter.
4
Roughly chop the walnuts and lightly toast them in a dry skillet to release their aromas. Don't leave them unattended, as they can burn quickly!
5
Cut the Brie cheese into small cubes or slices. Set aside to soften slightly at room temperature – this will help it melt more easily during baking.
6
In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Use a whisk to get a smooth, frothy mixture. Tip: A pinch of nutmeg also works great if you want a spicier flavor.
7
First, sprinkle the sautéed onions into the pastry-lined dish, then evenly distribute the toasted walnuts and Brie cheese over it.
8
Pour the egg and cream mixture over the filling and gently shake the dish to ensure it covers all areas. Tip: Don't overfill; leave a little space around the edge of the dish to prevent spillage during baking.
9
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the center is set. Tip: You can check with a skewer – if it comes out clean, it's ready!
10
Let it cool for at least 10 minutes before slicing, so it will be easier to cut. Serve warm or at room temperature with a side salad.
