Salsa Chicken Tête de Moine Egg Bake

 

Tête de Moine Rosettes

Monks originally produced this specialty cheese in the 12th century at the monastery of Bellelay, Switzerland. For a time, it was considered so valuable, that tenant farmers used it as currency to pay landowners. Today’s cheesemakers create it in one-to-two-pound cylinders exclusively in the mountainous area of Jura.

 

Tête de Moine Rosettes The taste of the gorgeously shaved cheese rosettes is incessantly Swiss with a rich, nutty flavor and slightly sweet and fruity finish, often described as creamy and smooth with a melt-in-your-mouth texture. It has a noticeable aroma and is considered to be quite flavorful, sometimes with hints of spice depending on the aging process. The rosettes are shaved with a girolle tool, to create little gems of beauty.

 

Thus, a savory pastry quiche that combines the Swiss, nutty, and fruity flavors of this special cheese with the Latin flavors of spicy salsa, shredded chicken, whipped eggs, and tangy cream cheese all baked inside a flaky puff pastry creates a satisfying meal for breakfast, brunch, lunch, or dinner.

Salsa Chicken Tête de Moine Egg Bake 

1 sheet puffed pastry, thawed
4 large eggs, whisked
8 oz. full-fat cream cheese, room temperature
8 oz. fresh salsa
8 oz. shredded chicken breast (cooked)
sea salt and pepper

7 oz Tête de Moine Rosettes

 

Preheat the oven to 400°F.

 

Line a small pie plate with the thawed puff pastry.

 

In a large bowl, whisk together the eggs, cream cheese, salsa, and chicken.
Mix in the salt and pepper.

 

Pour into the pastry-lined pie dish and bake for 35 minutes, until golden brown and the eggs are just about set.

 

Remove from the oven and cool for 10 minutes before decorating the top of the pastry with the Tête de Moine Rosettes.

 

Continue to cool and set before slicing and serving.