Sour cherry, apricot and melted cheese quiche
220 g flour
100 g butter
20 g parmesan
1 pinch of salt and pepper
140 g melted cheese, original (like Laughing Cow, triangular portions)
100 g cheese spread, original
20-30 ml whole milk (or a little more)
Salt and pepper
1 pinch of nutmeg
1-2 tablespoons fresh dill or other green herbs
2-3 handfuls of sour cherries
100 g smoked bacon sticks (optional)
From the first group of ingredients, make a shortcrust pastry. Start by putting the flour, salt and Parmesan cheese in a deep bowl. Rub in the diced butter with your fingertips until all the crumbs are buttered. Dip in the egg and a little water (if necessary). Knead briefly to a soft shortcrust pastry.
Then, roll out the dough with a rolling pin about 3 cm larger than the diameter of the fluted tart tin. Use your rolling pin to lift the dough and drape over the tart case. Push the overhang into the corners of the pie tin. Prick the base with a fork here and there. Chill in the refrigerator until you prepare the filling.
In a bowl, whisk the cheeses, milk and eggs until smooth. Season with a little chopped dill, salt, pepper and nutmeg. Add the bacon (if you plan to use). Pour this cheese mixture over the pastry case.
Finally, let the sour cherries and apricots (pitted) float beautifully on the surface.
Bake the quiche at 180°C for about 40 to 45 minutes or until it is nicely golden and the middle of the quiche does not shake when gently moving the dish.