Quiches and savory tarts in general are my favorite delicacies! Lately, I decided to create a series of recipes using traditional greek products with protected designation of origin, instead of the typical ingredients.

The following recipe is an adaptation of the classical french quiche lorraine( taken from here). I changed the ingredients and I used “arseniko” cheese from Naxos to duplicate the gruyere cheese and insted of bacon or lardons I put some chopped “syglino”from the island of Mykonos.

Arseniko cheese is a local cheese that gets produced in Naxos since 1000 A.D. The name derives from the greek word arseniko which means male. It has a certain distinctive flavor since the milk is not boiled. As usual, the longer it matures the rich and more “spicy” its taste is.

Quiche Lorraine with Arseniko from Naxos & Mykonian Syglino
Author: Elena
  • 175 gr all purpose flour
  • 75 gr cold butter, cut into small pieces
  • a pinch of salt
  • 180 gr myconian syglino, or other cold cut of your choice ( lountza, bacon etc.)
  • 250 gr grated naxian arseniko
  • 3 eggs, lightly beaten
  • 1 cup milk
  • 1⁄2 cup heavy cream
  • Freshly ground black pepper
  • Fresh thyme
  1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes. Roll out the pastry on a lightly floured surface and line a 22cm well-buttered tart pan.
  2. Line the base of the pastry with baking parchment and then fill it with baking beans or rice . Place on a baking tray and bake for 20 minutes in a preheated oven (190oC). Remove the beans and parchment and return to the oven for another five minutes to cook the base.
  3. Sprinkle the grated cheese from Naxos into the tart base and add the syglino in small pieces. Beat the eggs with the milk and cream in a bowl and season well. Pour over the quiche and sprinkle the thyme over the top.
  4. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
  5. Enjoy in room temperature with a glass of our favourite wine!

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