Close-up on the melted interior of the goat cheese quiche at Pain d'Antan

Whole goat's cheese quiche in its wooden mould at Pain d'Antan

Goat cheese quiche au gratin, slightly seen from above at Pain d'Antan

Goat's cheese quiche

goat's cheese vegetables

Pain d'Antan's goat cheese quiche combines homemade farm butter pastry with mature goat cheese. Our artisans enhance it with fresh mint and basil for freshness, and pine nuts for a crunchy touch, with an Emmental cheese gratin crust.

More information

Our artisans make homemade quiche pastry using a special "tension-free" flour and farm butter. The filling combines the delicacy of mature goat's cheese with a mint and basil duo for freshness, and roasted pine nuts for crunch. The whole thing is topped with Emmental cheese for a beautifully creamy finish.

List of ingredients: Eggs, wheat flour, goat's milk, milk, butter, tomato, pasteurised cream, corn starch, water, pine nuts, salt, olive oil, basil, mint, anti-caking agent, nutmeg, garlic, ferments, potassium sorbate, coagulant, pepper, carrageenan, vinegar, rennet.
Allergens: gluten, eggs, milk.
May contain: nuts, sulphur dioxide and sulphites.

Energy: 915 kJ / 220 kcal
Fat: 15.3 g (of which saturated fatty acids: 9.3 g)
Carbohydrates: 13 g (of which sugars: 1.3 g)
Protein: 6.9 g
Fibre: 0.8 g
Salt: 0.3 g

Store between 2°C and 7°C. Use by: 3 days.

FAQ

Yes, at Pain d'Antan, our artisans prepare homemade pastry with farm butter and fill the quiche with mature goat's cheese, seasoned with fresh herbs and pine nuts.

It is melt-in-the-mouth and creamy in the centre, with crunchy pine nuts and a gratinated Emmental crust.

It can be enjoyed as a quick lunch, a convivial meal or part of a buffet.

Store it between 2°C and 7°C and consume within 3 days of purchase.

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