Comté, also called Gruyère de Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. There are practically 83 flavors, which can be savored while tasting Comté. But the main aromatic flavors that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish. This cheese makes a delicious quiche and I used fresh picked chives from the farm!
- 4 oz. Goat Cheese
- 16 oz. Comté French Cheese
- 12 tablespoons Chives snipped
- 8 Eggs
- 8 oz heavy cream or low-fat plain Greek-style yoghurt
- 2 teaspoons dijon mustard
- salt & pepper to taste
- 4 oz. cooked crumbled bacon (optional)
Roll out pie crust to fit in pie tin. Line with parchment paper and fill with beans and bake for 10 minutes. Remove paper and beans and bake for another 5 minutes.
Mix all ingredients and fill 2 pie crusts. Bake for another 20-25 minutes or until solid, but still has a little wobble in the center. Cool down to room temperature and serve.
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