Valais Quiche with Paradiso and Herbs

*For 2 springform pans, each 18 cm dia.

1. chop bread in a cutter, add butter, caraway seeds and wine. Spread bread mixture evenly on springform pan bottoms, press well until smooth. Spread cheese slices evenly on one quiche bottom only.

2. warm butter in a wide frying pan, add flour, saute until soft, stirring with a whisk, the flour should not take color. Remove frying pan from the plate, pour in milk all at once, stirring until bubbling, reduce temperature, season. Gently simmer for about 5 min, stirring occasionally, until sauce is creamy. Remove skillet from heat, add cheese, stirring until completely melted, cool slightly.

3. Stir the yolks into the mixture. Whip the snow with the salt until stiff, fold in exactly. Spread half of the cheese mixture evenly on the quiche base covered with Paradiso slices.

Fold the herbs into the rest of the cheese mixture and spread evenly on the second quiche layer. Place both springform pans on a baking tray.

Bake: about 35 min in the bottom half of the oven heated to 180 °C.

Serve: Cut quiches into pieces. Arrange dried meat next to it, season, drizzle with a little crema di balsamico.

Tip: Cut bread into slices 1 day in advance, dry on a rack to make the slices easier to chop.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also show

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