Chaource is a soft, bloomy-rind cheese from the border of Champagne and Burgundy, prized for its creamy texture and mild, mushroomy flavour. Melted into a savoury custard and baked in a crisp pastry shell, it makes a wonderfully rich and delicate quiche.
Ingredients
- 1 shortcrust pastry base
- 200 g Chaource cheese, rind removed and cubed
- 4 eggs
- 250 ml crème fraîche or cream
- 100 ml milk
- Fresh chives, chopped
- Salt and pepper, to taste
Instructions
- Line a tart tin with the pastry and prick the base with a fork.
- Scatter the cubed Chaource evenly over the pastry.
- Whisk together the eggs, crème fraîche, milk, chives, salt and pepper.
- Pour the custard over the cheese.
- Bake at 180°C (350°F) for 30-35 minutes, until set and golden on top.
Serve warm or at room temperature, with a simple green salad on the side.
