Regional & seasonal


Goat’s cheese quiche

Roll out one package of puff or shortcrust pastry and line a quiche dish. Mix 125 ml cream, 180 g goat’s cream cheese (variety “piquant”), 75 g grated goat’s cheese, 3 eggs, 1 teaspoon of lemon zest, and 2 teaspoons of mustard, and season with salt, pepper and nutmeg. Clean 15-20 cherry tomatoes and the rocket leaves. Pour the egg mixture into the pastry case and scatter the tomatoes on top.

Die Quiche bei 160-190 °C ca. 30 - 40 Minuten backen. Die Quiche nach dem Backen mit dem Rucola belegen.

4 portions 
30 minutes

Enjoy your meal!

Ingredients for goat’s cheese quiche
(Geessekéis Quiche)

1 package of puff or shortcrust pastry
1 package of puff or shortcrust pastry 125 ml cream
180 g goat’s cream cheese (variety “piquant”)
75 g grated goat’s cheese
3 eggs
1 teaspoon of lemon zest
2 teaspoons of mustard
15 – 20 tomatoes (cherry tomatoes)
rocket leaves


Recipe presented by

Bio-Haff Baltes


Goat’s cheese and horse-breeding


Around the year 2000, the Baltes farm completed its transition to organic farming. Nearly seven years later, it began producing its own goat’s milk, and immediately started making its own goat’s cheese on the farm. While initially the produce was sold to customers at markets, the farm then moved on to retailing, and delivering to restaurants. Today, in addition to six different types of cream cheese, our range comprises four soft cheeses and three hard cheeses. Our latest activity - ‘Islandpäerd vum Aerenzdall‘ (Icelandic ponies from the Ernz valley) - is part of an exceptional global offer: breeding, nature-friendly living conditions and accommodation, individual training, and much more.

Close to nature, by conviction

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