Jarlsberg® Quiche

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Jarlsberg® Quiche


  • 150 g butter
  • 200 g white flour
  • 2 tbsp water


  • 250 g fresh spinach
  • 1 red onion, cut into rings
  • 250 ml milk
  • 4 eggs
  • Salt and pepper
  • 100 g sundried tomatoes
  • 50 g olives
  • 200 g shredded Jarlsberg®


Mix the butter and flour in a food processor or by hand until the mixture has a granular consistency. Add the water and knead into the dough. Form the dough into a ball, wrap with plastic and refrigerate for 30 minutes.

Roll out the dough and fit into a 26 cm pie pan. Prick several holes in the bottom with a fork, and blind bake in the oven at 400° for 15 minutes. Let cool.

Sauté onion and spinach with butter in a frying pan, then spread the mixture evenly onto the quiche base. Whisk together the milk, eggs, salt and pepper and pour over spinach and onion. Top with sliced sundried tomatoes, olives and the Jarlsberg®.

Bake at 350° for 35-40 minutes.

Serve with a fresh green salad.