11th March 2016

Quiche with dandelions, Camembert and salami

By MaitreMarcel

When I was young there was a best-selling book called ‘Real Men Don’t Eat Quiche” about macho prejudice. Well, I am not a real man then.
Quiche, the name, comes from the local dialect in Lorraine that has German influences and sounds a bit like “Kuche” for pie.
The Quiche Lorraine is the most famous version, first recorded in the accounts of the Nancy hospital in 1605. The Quiche Loraine is a crust pie filled with bacon and cream.
I made a spring version with dandelions, leek and onion and topped it with some leftover Camembert cheese.


  • One ready-made shortbread pastry dough (pate brisée)
  • Two leeks
  • Two onions
  • Six slices of salami
  • A handful of dandelion (pissenlit)
  • Half a Camembert cheese


  1. Preheat the oven to 200 °C.
  2.  Roll out the dough in a pie tin and place in the oven for 15 minutes.
  3.  Make some holes in the bottom with a fork to avoid the bottom from bubbling up.
  4. Meanwhile wash and dry the dandelions and remove any damaged stems and the flowers, cut the ends.
  5. Slice the onion and leeks.
  6. Put some butter in a frying pan and soften the onion and leek in the butter for 10 minutes.
  7. Slice the salami in ribbons.
  8. Take the quiche from the oven, add the salami and the leek and onions and put back in the oven for 20 minutes.
  9. After this time, add the dandelion and the Camembert and return to the oven for 5 minutes or until the cheese has melted.