Recipe courtesy of Wild blueberries from Canada
Thaw berries. Preheat the oven to 180°C (convection 160°C). Separate 1 egg. Knead flour, butter, salt, egg yolk and 3 tablespoons of cold water into a smooth dough. Wrap in foil and refrigerate for 1 hour.
Roll out dough on a floured surface. Place in 6 greased quiche pans (approx. 10 cm). Peel, chop and sauté shallots in oil. Remove from the pan and place in a bowl.
Mix berries, honey, balsamic vinegar, egg, remaining egg white and shallots and spread onto the dough. Cut cheese into thin slices, place on top. Bake quiches on the middle rack for approx. 40 minutes. Wash thyme leaves, shake dry and sprinkle over the quiches.