Quiche aux Tomates, Echalotes et Bleu d’Auvergne

IMG_9243 (400x373)One of the simplest dishes to cook in summertime is a quiche; it can be served at a buffet, a picnic or as a light meal. This traditional French dish is highly versatile and nowadays can include any mixture of vegetables, fish, cooked meat or cheese mixed into a Migaine, a mixture of eggs, fresh cream and pepper in a pastry base. I think the most well-known is the Quiche Lorraine which is made with slices of smoked bacon. When cheese is added it is called a Quiche Vosgiennes and when onions are added it is called a Quiche Alsacienne. In this recipe I have combined shallots, baby tomatoes and Bleu d’Auverge, a soft blue cheese from the heart of France. I recommend serving it with a light red such as the Villa Ponciago Beaujolais.

Ingredients for 6/8 slices:

  • 1 roll of ready made shortcrust pastry
  • 10 Shallots
  • 1 punnet of baby Tomatoes
  • 100g Bleu d’Auvergne from the French Market shop
  • 300ml Fresh cream
  • ½ teaspoon Dried herbs de Provence from the French Market shop
  • 4 Egg yolks
  • Oilive oil

A Bottle of Villa Ponciago Beaujolais wine from the French Market shop



  1. Preheat oven to 180C degrees
  2. Roll out the pastry
  3. Grease the inside of the tart dish
  4. Line the dish with the pastry, prick with a fork
  5. Bake blind for 10 minutes
  6. Finely chop the shallots
  7. Cook the shallots in a little olive oil in a frying pan, until soft and remove from heat
  8. Slice the tomatoes in half
  9. Chop the Bleu d Auvergne into cubes
  10. Blend the cream, egg yolks and Bleu d Auvergne in a kitchen blender
  11. Stir in the Herbes, salt and pepper to taste
  12. Place the cool shallots on the base of the flan
  13. Pour over the cream mixture
  14. Place the tomatoes, cut side upwards on top of the mixture
  15. Cook in the oven for about 30 to 40 minutes until firm.
  16. Serve hot or cold with a green salad.


I recommend serving this with a glass of lightly chilled Villa Ponciago Beaujolais

Bon Appétit!

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