Gorgonzola Quiche

Total time: 1hr 35m
Preparation Time: 30m

For 4 pieces

Nutritional Information

Contains 862 Kcal, 28g Protein, 60g Carbohydrates, 55g Fat


  • Shortcrust Pastry
  • 300 g brown flour
  • 1 tsp. sugar
  • 0.5 tsp. salt
  • 1.5 dl Water
  • 100 g butter, cold, cut into pieces
  • Appliance
  • 220 g Gorgonzola cheese, cut into pieces
  • 100 g crème fraîche
  • 1 dl milk
  • 3 eggs
  • 3 dates, finely chopped
  • 1 spring onions, including green parts, cut into rings
  • 0.25 tsp. salt
  • a little pepper
  • Utensils
  • Für 4 ofenfeste Förmchen von je ca. 10 cm Ø, gefettet, bemehlt.

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  • Shortcrust Pastry

    Mix the flour, salt and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
  • Appliance

    Halve the dough, shape the two halves into 70 cm long strands that are thinner at the ends. Wrap the strips of bacon around the dough strands. Plait the loaf. Place on an oven tray lined with baking paper, mix the egg yolk and milk. Coat the plaited loaf with half of the mixture, allow to rise for around another 30 mins. Coat the loaf with the remainder of the egg before baking.
  • Bake

    Bake for approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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