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Maroilles is French, AOC approved, square cow’s milk cheese made in the Picardy and Nord-Pas-de-Calais regions of Northern France. The cheese gets its name from the village of Maroilles where it is still produced. It is also said that the cheese has been created in the 10th century by a monk, Maroilles in northern France. It is matured from five weeks to four months during which it is regularly washed with salt and water.

At four months, the ivory pâte is soft and oily. It has a powerful, pungent aroma suggestive of fermenting fruit and the flavour reminds of smoky bacon. Earthy notes of walnuts and mushrooms contrasted by a strong, pungent aroma are very typical of an aged Maroilles.

Makes 1 quiche, about 4 servings


1 sheet puff pastry
250g / 9oz Maroilles cheese (1/2 cheese, with rind removed)
4 eggs
1kg / 1/2 pound leeks, (white and light green parts only)
225g / 8oz lardons or bacon – optional
200ml / 3/4 cup thick cream
30g / 2 tablespoons butter
Salt and freshly ground black pepper


Preheat the oven to 180C / 360F
Place the cheese in the freezer for a few minutes to firm it up and make slicing it easier
Cut the leeks finely
Over medium heat, melt the butter and gently sauté the leeks and lardons for about 15 minutes in a large skillet
Line a quiche pan, about 9″ / 23 cm with the puff pastry
Cut the Maroilles into small pieces
In a bowl, whisk the eggs lightly
Add the cheese. the cream, the salt and pepper and mix well
Add the leeks and lardons
Pour the mixture onto the puff pastry
Bake for about 30 minutes
Can be eaten hot or cold