- 1 roll of finished quiche dough
- 180 g Baltes goat’s cream cheese
- 125 ml cream
- 3 eggs
- 1 tsp. grated lemon peel
- 1 tsp. mustard
- a pinch of nutmeg
- 75 g Baltes semi-hard goat’s cheese, grated
- 15 cherry tomatoes
- some rucola
- salt and pepper
Preheat the oven to 180 °C. Line a quiche dish with the finished dough.
Slice the goat’s cream cheese into small pieces.
Whisk together the cream, eggs, lemon peel and mustard and season with salt, pepper, and nutmeg. Add the goat’s cream cheese and the semi-hard goat's cheese and mix together.
Spread the egg-goat's cheese mixture onto the dough and cover with cherry tomatoes.
Bake the quiche for 30-40 minutes. After baking, distribute the rucola salad on the quiche.
Recipe : Myriam Baltes for Neff