Camembert and Toasted Walnut Quiche
The history of quiche is linked to the Lorraine region of France, where it was originally made with bacon. Over the years, many variations have emerged, including versions enriched with cheeses and nuts. Camembert cheese is one of Normandy's most famous specialties, and its creamy texture and distinctive flavor make it a perfect match for the walnut filling. As the walnuts toast in the butter and the Camembert cheese slowly melts in the oven, a warm, rich aroma fills the kitchen - as if you were in a French country cottage. This dish is special not only in its taste but also in its atmosphere. One of the secrets of the recipe is to always toast the walnuts in advance, as this makes their aroma more intense and prevents them from becoming soggy in the filling. There is no need to remove the rind of the Camembert, as it almost completely melts into the dish during baking. Ideal for festive dinners, gatherings with friends, or even special weekend lunches. It is best served lukewarm with a fresh salad!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Prepare a quiche dish (approximately 9 inches/24 cm in diameter) and grease it lightly with butter to prevent the pastry from sticking.
2
Line the quiche dish with the puff pastry, ensuring it covers the sides as well. Prick the base with a fork to prevent it from puffing up during baking.
3
Cover the pastry with parchment paper, weigh it down with baking beans or rice, and bake blind for 10 minutes. Remove the weights and paper, and bake for a further 5 minutes.
4
Meanwhile, melt the butter in a skillet over medium heat. Add the coarsely chopped walnuts and toast them for 3-4 minutes, until lightly browned. This will enhance their flavor.
5
Cut the Camembert cheese into smaller pieces (no need to remove the rind) and set aside. The cheese will add a creamy texture to the quiche while forming a delicious, melt-in-your-mouth crust.
6
In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
7
Sprinkle half of the toasted walnuts over the pre-baked pastry base, then arrange the Camembert pieces evenly on top. Pour the egg and cream mixture over the cheese.
8
Sprinkle the remaining walnuts over the top to add a crispy crust after baking. Bake the quiche at 350°F (180°C) for approximately 30-35 minutes, or until the center is set and the top is golden brown.
9
Let it cool for at least 10 minutes before slicing and serving. This helps the filling to set and prevents it from running.
