Meat - Snail and Chaource quiche (Chablis 1er Cru Beauroy)


  • 1 shortcrust pastry base
  • 1 farmhouse Chaource cheese
  • 50 cl fresh cream
  • 50 g butter
  • 4 eggs
  • 6 leeks (green parts trimmed off)
  • 4 dozen medium sized snails
  • 1 bottle Bourgogne aligoté
  • 1 clove garlic, parsley
  • Salt, pepper, nutmeg


Recipe for 6 persons by Michel Moret.

1 - Precook the shortcrust base.
2 - Reduce the white wine by half with the chopped shallots and crushed garlic clove. Add the snails and reduce again.
3 - Finely slice the leeks and cook gently in butter for fifteen or so minutes.
4 - In a bowl, vigorously whisk 50 cl of fresh cream with the 4 eggs, pour this foaming preparation into the deep frying pan with the leeks, season and simmer for a few minutes without bringing to the boil, adding the snails and their reduction.

Setting out

1 - Pour this leek and cream preparation into the pastry base.
2 - Cover the whole surface with the thinly sliced Chaource and bake in a hot oven (160 to 180°) for 30 minutes.
3 - The cheese in the tart should turn golden, if not grill for a few minutes. Leave to rest. Eat warm preferably.

Back to recipes