Swiss Cheese Quiche

A cake recipe for all foodies:

Place puff pastry slices together and defrost. Grate the cheese.

Spread a grease pan (approx. 32 x 39 cm) with parchment paper. Place the puff pastry slices on top of each other and roll out on a little bit of flour to the size of the grease pan. Place on the parchment paper with the help of a cake roller. Pull up the edges a little bit. Prick the bottom of the dough with a fork a few times.

Mix 75 g flour and milk in a saucepan until smooth. Bring to a boil while stirring. Stir in cheese. Remove saucepan from heat. Beat eggs and sour cream or crème fraiche until smooth. Season with pepper, nutmeg, salt and 1 tsp oregano. Stir into the cheese cream and spread evenly over the dough.

Bake the cheese quiche in the heated oven on the bottom rack (electric oven: 200 °C /circulating air: 175 °C /gas: level 3) for 40-45 min. Sprinkle with remaining oregano. Cut quiche into triangles. Serve hot or possibly lukewarm.

Who hasn’t eaten up by then: The hearty cheese quiche tastes not only warm. Leftovers can also be served a day later when cooled.

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