Maize quiche

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Serves 4

  • 1 square baking tin, 22x22 cm, or 1 baking tin of 26 cm Ø
  • 5oo mL of milk
  • 4oo mL of water
  • 1 tsp of salt
  • 120 g of fine maize semolina
  • 120 g of medium fine maize semolina


  • 1-2 thinly sliced red onions
  • 2 tbs of dried porcini, soaked, drained and cut into pieces.
  • 150 g of spicy Tilsiter, cut into slices
  • 70 g of air-dried slices of streaky bacon, cut into 5 cm wide pieces
  • 10 sage leaves
  • black pepper from a mill

Recipe source

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  1. Bring the milk, water and salt to the boil. Stir in the semolina gradually and simmer for 10 mins., occasionally stirring.
  2. Rinse the baking tin in cold water and spread the semolina in it to a thickness of 2 cm. Bend the edge slightly upwards and allow to cool.
  3. For the topping: spread out all the ingredients, including the streaky bacon, on the semolina. Sprinkle on the sage and season.
  4. Bake for 30-40 mins. in the lower half of the oven, preheated to 210°C.

Cheese in this recipe