The Brillat-Savarin quiche recipe.
This very delicious and irresistibly fatty cheese was not always called that.
It is the descendant of a cheese created by the Dubuc family, Excelsior or gourmet's delight at the end of the 19th century, in Seine Maritime (in Rouvray-Catillon). It was then served on special occasions and broke all records in terms of fat: 72%!
In the early 1930s, the name "Excelsior" was registered by the Besnier company, so a new name had to be found for this cheese for all producers who could no longer call it that.
It was a Parisian cheesemaker, Henri Androuet, who named it Brillat-Savarin, in honor of this great French gastronome, author of the Physiology of Taste in 1826, considered a founding work for our gastronomy.
Since 2017, it has had an IGP label in Bourgogne Franche-Comté. It is a cheese that cooks very well and can be incorporated into a number of recipes: quiche (zucchini or bacon), on potatoes, with truffles, etc.
Brillat-Savarin quiche recipe: Ingredients :
- 1 pre-cooked puff pastry
- ½ Brillat-Savarin
- 150g diced ham
- 2 zucchini
- 1 tbsp mustard
- 25 cl of liquid cream
- 1 onion
- Chopped chives
- Salt pepper
- Olive oil
1. Slice the onion, cut the zucchini into small cubes and brown them in olive oil.
2. Cut the Brillat-Savarin into cubes.
3. Off the heat, combine all the ingredients, mix well and garnish the bottom of the pie.
4. Bake for 30 minutes at 200°C.
