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Quiche D’Ambert

quiche-dambert.jpgIngredients (to serve 4)

  • 4 8.5cm Blind Baked Tartlet/Quiche Cases
  • 120gr of chopped and blanched spinach
  • 120gr of Fourme d'Ambert, or any other blue cheese
  • Approx. 200 ml of white sauce
  • A few pine-nuts, lightly toasted or fried in olive oil 
  • A little sour cream
  • A dash of olive oil and basil pesto


  • Coat the bottom of the quiche with the white sauce.
  • Place most of the spinach on top, and scatter over the diced blue cheese.
  • Garnish with the remaining spinach and a few pine-nuts.
  • Bake for approx. 10 minutes in a preheated oven at 180°C.
  • Serve and decorate the plate with the pesto and sour cream.