Quiche aux noisettes, Mont d’Or et viande des grisons

This recipe is derived from the consensual quiche lorraine, pleasing to adults and children alike and completely free of pesky serving temperature rules (although still warm and quivering from the oven would be my preference).

In France you can vary the cheese-ham combo to your heart’s delight - here I’ve swapped the ham for dried Swiss beef. This brings a slight Alpine touch to it, I think, and is the sort of thing I might serve to a skiing party, should anyone ever imprison me in