Ile de France Brie Quiche with Cold Meat

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At a glance
1 pastry sheet
2 eggs
1 container (7 fl oz) of crème fraiche
Cold meat leftovers (roast pork, roast beef, chicken, etc.)
1 1/2 tsp. of paprika
Grated gruyère
3.5 oz of Ile de France Brie
Salt and pepper


Spread the pastry in a mold and prick it with a fork.

In a salad bowl, beat the eggs and add the crème fraiche.

Mix well. Then, add the paprika and a handful of grated gruyère, according to taste.

Salt and pepper.

Preheat the oven to 400°F.

Cut the cold meat leftovers into small strips.

Add the strips to the quiche preparation.

Pou the preparation, along with the meat, into the mold.

Cut the Brie into slices and arrange over the preparation.

Sprinkle over the gruyère. (Add according to taste, but not too much. Be careful not to mask the taste
of the Brie).

Bake about 30 min. Remove from the oven when the dough of the quiche is browned and crunchy.