130
min
Starters

Goat Cheese and Blueberry Quiches

A fresh salad goes well with it.

Recipe courtesy of: Wild Blueberry Association of North America

6 pieces
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Ingredients

  • 300 g wild blueberries
  • (deep-frozen)
  • 2 eggs (size M)
  • 250 g flour (type 405)
  • 150 g soft butter
  • 1 tsp light sesame
  • 1 tsp black sesame
  • 1 pinch of salt
  • 3 tbsp water
  • 2 shallots, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp balsamic cream
  • 100 g goat milk camembert

Preparation

  1. Place the blueberries in a shallow dish to thaw. Preheat the oven to 160°C.
  2. Separate 1 egg, add flour, butter, salt, sesame, egg yolk and 3 tablespoons of cold water to a bowl and knead until you get a smooth dough. Wrap the dough in foil and refrigerate for an hour.
  3. Roll out the dough on a floured surface and place in 6 greased quiche pans (diameter approx. 10 cm).
  4. Sauté shallots in oil in a pan. Mix berries, honey, balsamic vinegar, egg, remaining egg white and steamed shallots in a bowl and spread onto the dough.
  5. Cut the cheese into thin slices and spread over the quiches. Bake on the middle rack for approx. 40 minutes.

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