Spring calls for fresh flavors, and Kathy’s Quiche with Roth Grand Cru® is serving them up in style. Crafted by the daughter of one of Roth Cheese’s founders, this savory masterpiece pairs Roth Grand Cru cheese with crispy bacon and sautéed leeks, all tucked into a golden flaky crust. Perfect for brunch or a special Mother’s Day celebration, it’s a family-approved dish that feels as vibrant as the season itself.
Grand Cru is Roth Cheese’s signature Alpine-style cheese. It’s made with the freshest milk in imported copper vats and aged 4+ months in the Roth cellars. Robust and full-bodied, this one-of-a-kind cheese melts beautifully to become a cook’s everyday companion.
Kathy’s Quiche with Grand Cru
Ingredients
- 1 refrigerated pie crust
- 2 cups shredded Grand Cru® cheese divided
- ½ lb bacon chopped and cooked (reserve a couple of tablespoons of drippings)
- 1 large leek cleaned and sliced into ¼-inch slices (sautéed in bacon drippings)
- 6 eggs
- 2.5 cups half & half or milk
- Salt & pepper to taste
Instructions
- Pre-bake crust at 425°F for 10 minutes. Sprinkle some Grand Cru into the hot crust.
- Add sautéed leek, bacon, and 1 cup of cheese into the crust. Blend eggs and half & half in a blender. Season with salt and pepper.
- Pour egg mixture into the crust and add another handful of cheese on top.
- Sprinkle with fresh ground pepper and bake at 350°F for 30 minutes or until the center reaches 170°F.
Roth Cheese
Roth Cheese offers a wide range of domestically crafted specialty cheeses. Nestled in the rolling hills of Southern Wisconsin, where only the finest ingredients are found.
