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.
A Taste of the Champagne Countryside
This quiche celebrates Chaource, one of France’s protected-origin cheeses made in the rolling farmland between Champagne and Burgundy. Wrapping such a delicate, chalky-centred cheese inside a warm custard is a homely way to enjoy it beyond the cheese board, and it turns a handful of everyday ingredients into a dish that feels quietly special.
At a Glance
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Serves: 6
- Difficulty: Easy
Tips for the Best Results
- Let the Chaource sit at room temperature for 15 minutes before cubing so it melts smoothly through the custard.
- Blind-bake the pastry shell for 10 minutes if you like a crisper base that stays firm under the creamy filling.
- Grate a little nutmeg into the egg mixture; it flatters soft cheeses beautifully without overpowering them.
- The quiche is set when the centre barely wobbles. It will continue to firm up as it rests out of the oven.
Serving Suggestions
Serve slices just warm rather than piping hot, when the cheese flavour is at its most rounded. A simple green salad dressed with walnut oil and a glass of dry Champagne or a light Chardonnay make it a relaxed lunch or a starter for a longer meal.
Storage
Keep leftovers covered in the fridge for up to three days and reheat gently in a low oven to preserve the texture. The pastry softens if microwaved, so the oven is worth the few extra minutes.
