This is an original European Recipe from my Mom’s kitchen. All ingredients and measurements are original and should neither be substituted or altered. Use the internet or an international scale if you need to convert measurements into another unit. The recipe asks for Emmentaler cheese. This is also referred to as the typical Swiss Cheese. If you can get the real Emmentaler cheese at a delikatessen store, the quiche will taste better as the general swiss cheese sold in stores are fairly bland in taste.
200 g of flour
0.5 teaspoon salt
Mix the two ingredients in a big bowl.
100 g butter, flakes
Add butter flakes to flour. Rub the butter with the flour between your thumb, index and middle finger. There shouldn’t be any more butter flakes left.
5 – 6 tablespoonsof water
Add the water to the flour. Knead dough until it is smooth and is no longer sticky. Refrigerate for approximately 30 min.
After the dough has been cooled down, roll it out and set it into a greased, 24-cm round pie form. Poke the dough several times with a fork.
100 g Emmentaler cheese (Swiss cheese)
Shred the Emmentaler cheese and sprinkle half of the cheese onto pie floor.
150 g of Boursin cheese
or any French creamy herbal cheese
4 eggs, beaten
2.5 dl coffee cream
Mix the above ingredients well.
1 tablespoon chives, chopped
4 tablespoons black olives, chopped
2 tomatoes, peeled and cubed
salt and pepper
Add everything to cheese mixture. Mix well and pour on top of the cheese. Top with the remainder of the Emmentaler cheese.
Preheat oven to 220 C. Bake on lowest rack for about 15 min. Afterwards reduce heat to
200 C and bake for an additional 20-25 min. Cool down and serve.