Ingredients
serves 6-8, for 1 large, rectangular baking tin (oven size)
- 500 g of puff pastry
topping:
- 500 g of half-fat quark
- 250 mL of double cream
- 7 eggs
- 500 g of grated Gruyère
- salt, pepper, nutmeg
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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Roll the puff pastry out to a thickness of about 2 mm. Line the baking tin with it, making a raised edge. Prick the pastry base with a fork and put in a cool place.
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For the topping: stir together all the ingredients, including the eggs. Mix in the cheese and season. Spread the mixture on to the pastry base.
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Bake for approx. 30 mins. on the lowest shelf of the oven, preheated to 220°C. Serve hot.
Preparation hint
Half of the quantities given will suffice for a baking tin of 30 cm Ø. Use full or single cream instead of double cream.
Bon
Appétit
Appétit
