Buckwheat Galette Quiche

Name: Buckwheat Galette Quiche
Total time: 1200 s
Yield: Serves 4 to 6 servings
Ingredients: 4-6 buckwheat galettes (depending on thickness and size),; 5 oz smoked thick-cut bacon (about 150 grams),; 3 eggs,; 1 1/4 cups milk (about 300 ml; I used 2% milk),; 3 1/2 oz ricotta or cream cheese (about 100 grams; I used Philadelphia),; 10 1/2 oz onions (about 300 grams; I used Roscoff onions),; 3 sprigs fresh thyme,; 2 tablespoons olive oil,; Salt and pepper

@chris and co food @Tetelle56

Vannes

Do you have leftover homemade buckwheat galettes from Candlemas, or did you buy some from the store? Just line a cake pan with a few galettes, then pour in a classic or creative quiche filling. Feel free to use up any leftovers from your fridge. Plus, this recipe is gluten-free!

@chris and co food @Tetelle56

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Ingredients

20 min

Serves 4 to 6 servings

4-6buckwheat galettes (depending on thickness and size),
5 ozsmoked thick-cut bacon (about 150 grams),
3eggs,
1 1/4 cupsmilk (about 300 ml; I used 2% milk),
3 1/2 ozricotta or cream cheese (about 100 grams; I used Philadelphia),
10 1/2 ozonions (about 300 grams; I used Roscoff onions),
3 sprigsfresh thyme,
2 tablespoonsolive oil,
Salt and pepper

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Steps

20 min

1

Preheat the oven to 350°F (180°C). Peel and thinly slice the onions, then cook them in a nonstick skillet with 1 to 2 tablespoons olive oil until soft and caramelized. Add the smoked bacon. (I also added some sliced mushrooms I had left in the fridge.)
2

Make the quiche filling by whisking the eggs with the milk, ricotta or cream cheese, and thyme leaves. Season with salt and pepper. Layer the 4 buckwheat galettes in a greased 9-inch (23/24 cm) cake pan. Make sure the edges of the galettes come up high enough to hold the filling; if your galettes are a bit small, overlap them slightly to cover the sides.
3

Set aside a few spoonfuls of the bacon and onion mixture. Spread the rest over the galettes. Pour the quiche filling on top, then sprinkle with the reserved bacon and onions. Bake for 20 minutes. Serve hot with a salad.

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@chris and co food @Tetelle56

Published in the US on August 08, 2025 14:01

Vannes

je m'appelle Christelle,je vis en Bretagne dans le golfe du Morbihan mais je suis originaire du nord de la France.j'ai toujours aimé cuisiner,j'aime les grandes tablées, recevoir, partager.retrouvez moi sur mon compte Instagram@chrisandcofood

Keywords

Onion Cream Cheese Ricotta Pepper Egg Bacon

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