Sheet quiche with camembert

Name: Sheet quiche with camembert
Ingredients: 110 g Coffee cream; 6 Eggs; 100 g Pancetta; Cinnamon to taste; 2 Packs of puff pastry; 400 g Camembert; 200 g Grated Parmesan cheese; 400 g Brie; 100 g Pecans; 1 Salt; Freeze-dried cranberries

Quiche with camembert, brie and Parmesan with cranberry, pecans and a hint of cinnamon. Savory, sweet and festive in one dish.

Ingredients

110gCoffee cream

6Eggs

100gPancetta

Cinnamon to taste

2Packs of puff pastry

400gCamembert

200gGrated Parmesan cheese

400gBrie

100gPecans

1Salt

Freeze-dried cranberries

Preparation

Let the puff pastry thaw.
Grease the baking tin with butter or spray with baking spray.
Portion the cheeses and chop the pecans.
Arrange the puff pastry in the baking tray.
Blind bake the puff pastry: 8 minutes with baking paper and baking weights (such as baking beans), then 3 minutes without.
Layer the cheeses over the base and grate the cranberries over them.
Cover the top with slices of pancetta.
Make a mixture of coffee cream, salt, eggs, and cinnamon.
Add the mixture to the quiche and press it down well.
Bake the quiche for about 20 minutes at 180°C.

Tip: Increase the temperature to 200°C and bake for another 4 minutes for extra crispy pancetta.