Kuhn Rikon’s European Championship Quiche

01. June 2016

Pear-cheese-bacon-quiche with rosemary aroma

Oven: For 4 persons as main dish / 8 persons as starter

Preparation time: 30 minutes and allow to rest for 1 hour
Cooking time: 60 minutes

Ingredients for 500 g flan pastry
(for two quiches with a diameter of 28 cm)

  • 270 g plain white flour
  • 130 g chilled butted, diced
  • 95 g water
  • 5 g salt
  • White of 1 egg for brushing the base of the quiche


Dissolve the salt in water. Rub the cold cubes of butter together with the white flour either in the mixer bowl or by hand. Add the saltwater and rapidly knead into a dough. (Do not knead too long otherwise it gets tough.)

Then halve the dough, wrap each half in cling film and allow to rest for at least an hour in the refrigerator before working further.
Tip: prepare the previous day.

Grease baking tin with butter and dust with flour or line with baking parchment. Roll out 250 g of dough and line the prepared baking tin with it. Decorate the edge of the pastry, prick the pastry base with a fork, brush with egg white and chill.

Ingredients filling

  • 10 g rapeseed oil
  • 200 g onions, peeled, sliced finely
  • 120 g sliced bacon
  • 200 g canned pear halves, drained
  • 150 g Greyerz-Emmental cheese mixture

Ingredients for pouring over

  • 200 g milk
  • 3 rosemary sprigs, plucked
  • 100 g full cream 35%
  • 2 eggs
  • Freshly ground salt and pepper, grated nutmeg

Preparatory work

  • Cut the pear halves in approx. 8 mm large pieces
  • Bring 100 ml milk to boiling point with the rosemary needles, cover and allow to stand next to the hob for 15 minutes to draw. Then sieve out the rosemary.
  • Mix the rosemary milk with the other ingredients for pouring over and season to taste with salt, freshly ground pepper and nutmeg.


Heat the rapeseed oil in a non-stick frying pan, add the onion and cook slowly on low heat until golden yellow.

Then add strips of bacon/diced pear, cook together briefly, toss and allow to cool. Distribute onion/bacon and pears over the pastry base.

Mix with the cheese mixture and distribute evenly in the flan case.

Bake in the pre-heated oven at 200°C for approx. 40 minutes.

Allow to stand for a short time before serving.


Leave out the bacon for a vegetarian version.
Also tastes really nice when cold.

Rudolf Lehmann

Kuhn Rikon’s European Championship Quiche

* incl. VAT, plus shipping