Kachkéis Quiche

Kachkéis cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while maintaining flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt lowers calories while adding creaminess.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber without sacrificing taste.

Rinse the leek to remove any soil between the layers.

Fry the leek in a bit of butter with a pinch of salt and some black pepper until soft, then set aside.

Roll out the prepared shortcrust pastry.

Lift the pastry into the quiche tin and press it down, filling in any holes.

Remove the excess pastry and prick the base to prevent rising in the oven.

Spread mustard all over the base of the pastry.

Distribute the cooked leek evenly over the mustard-covered base.

Heat the Kachkéis slightly to make it easier to mix with the other ingredients.

Whisk the eggs in a bowl and add a bit of cream.

Mix the egg and cream mixture with the Kachkéis in a saucepan that has cooled down to avoid scrambling the eggs.

Pour the Kachkéis custard over the quiche base.

Sprinkle a good portion of cheese on top to gratinate.

Bake the quiche in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens