Wholegrain quiche with brie and green turnips

Signed by: Vivien Reimbelli

Prep work





Wholegrain quiche with brie and green turnips

Two traditional flavours in a new and gourmandise pairing


  • 100 g wholegrain flour
  • 50 g butter
  • 30 ml water
  • 3 eggs
  • 200 ml milk
  • 500 g green turnips
  • 70 g brie cheese
  • 1 clove of garlic
  • a pinch of nutmeg
  • - salt and white pepper, to taste
  • 1 bunch marjoran
  • 2 tablespoons extravirgin olive oil
  • - white pepper
  • 1 glove garlic
  • - salt

Place the flour, the butter, water and a pinch of salt into the bowl of the Stand Mixer.

Knead with the hook for 3-4 minutes, remove from the bowl and place in the fridge.

Wash the green turnips than chop in large pieces and place in a vacuum bag with a clove of garlic and 2 tablespoon of oil.

Vacuum the turnips and cook in Chef Touch steam oven for 10 minutes.

With the brisèe dough line a 22 centimeters diameter greased mould.

In a bowl, beat the eggs with the milk, the marjoran salt, pepper and nutmeg.

Place the turnips on top of the dough, cover with the beaten eggs and garnish with the sliced brie.

Bake for 30 minutes at 180°C using the ventilated function.


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