Name: Brie and Cranberry Quiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 3/4 cups (265 g) unbleached all-purpose flour; ½ tsp salt; 10 tbsp (125 ml) cold unsalted butter, diced; 2 tbsp very cold vegetable shortening, cut into pieces; 1/4 to 1/3 cup (60 to 75 ml) ice water; 5 eggs; 1/2 cup (125 ml) 15% cream; 3 tbsp fresh chives, chopped; 1/2 cup (50 g) fresh or frozen cranberries; 1/2 lb (225 g) brie cheese, with or without the rind, cut into chunks

Preparation

Shortcrust Pastry
- Place the flour and salt in the bowl of a food processor. Pulse to combine. Add the butter and shortening and pulse for a few seconds at a time until the butter and shortening form pea-size pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor. Using your hands, form the dough into two discs. Cover with plastic wrap and refrigerate for 1 hour.
- With the rack in the bottom position, preheat the oven to 375°F (190°C).
- On a lightly floured work surface, roll out one disc of dough to about ⅛ inch (3 mm) thick. Line an 8-inch (20 cm) pie plate with the dough and spread the cranberries and brie over the dough.
- In a bowl, beat the eggs with the cream and chives. Season with salt and pepper. Pour the egg mixture over the cranberries and cheese (the cranberries will float).
- Bake for about 30 minutes or until the egg filling has set and the crust is golden.

Brie and Cranberry Quiche

Categories

Ingredients

Shortcrust Pastry (two 20-cm / 8-inch crusts)

Filling

Preparation

Shortcrust Pastry

Personal Note