
- 1 fondue Au Louis D’Or by 1001 Fondues, 350 g (12 oz.)
- 1 rolling pin and short crust pastry (or homemade short crust pastry)
- 3 leeks
- 6 eggs
- 30 mL (2 tablespoons) fresh cream
- 75 ml (1/3 cup) pine nuts
- 1 pinch of nutmeg
- Salt and pepper (to taste)
- Spread and roll out the short crust pastry. Set aside.
- Wash and slice the leeks. Roast them in a skillet (until they turn golden brown). Place the leeks on the short crust pastry.
- Dry roast the pine nuts in a skillet. Sprinkle leeks with pine nuts.
- Preheat the oven to 180 °C (350°F).
- Beat eggs, cream, salt and pepper and nutmeg. Pour mixture over leeks.
- Break up pieces of (uncooked) fondue mixture and spread over egg mixture.
- Place in the oven for 30 to 40 minutes and bake until the internal temperature is 75 °C (167 °F).
The varieties of quiches are infinite and always so simple to prepare. That’s why they are so popular.
*There are many gourmet variations when quiche is featured at dinner: bacon, shrimp, mushrooms, zucchini, ham, tuna, etc. For a unique quiche, don’t forget to top it with oozing fondue before putting it in the oven.

Indulgently rich and creamy, the fondue Au Louis D’or unites the award-winning Le Louis D’or cheese, renowned for its prestigious accolades, with La Religieuse cheese from the Fromagerie du Presbytère. Harmoniously blending excellence and tradition, it highlights the exceptional craftsmanship of 1001 Fondues. Relish this remarkable creation, crafted to captivate fondue lovers with a taste for authentic local flavours!