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Brie Quiche with apricot
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Wheat Flour250 g
- Chilled salted butter200 g
- Chilled mineral water50 ml
- Canned cream1 can(s)
- Grated Parmesan Cheese50 g
- Brie cheese100 g
- Dried Apricots100 g
- Eggs4 unit(s)
- Nutmeg to taste
- Salt to taste
- White Pepper to taste
- For the dough: cut the chilled butter into cubes
- Portion the wheat flour and add a pinch of salt
- Mix the butter with the wheat flour using your fingertips to break up the butter and form a wet flour
- Add the water little by little, the dough should be firm, keep adding and kneading the dough a little
- Be careful not to add the gluten and the dough becomes elastic.
- Check for salt, the dough should be salty
- Wrap the dough in plastic wrap and put it in the fridge.
- Meanwhile, cut the cheese and apricot into medium cubes
- Pre heat the oven to 180°
- Break the eggs into a glass one by one and then mix them in a medium bowl
- Add sour cream and parmesan cheese to the eggs, beat the mixture with a fouet
- Season with salt, white pepper and freshly grated nutmeg
- Finish with the brie cheese and apricot, beat with the fouet, cover the bowl with plastic wrap and reserve the filling in the fridge
- Take a round mold with a removable bottom and roll the dough into it, trim the sides with a knife, you don't need to fill it to the top with dough
- 📌 It is not necessary to grease the mold as the dough is very buttery
- Make small holes in the bottom with a knife and bake for 15 minutes.
- 📌 This process ensures that the dough will not get soft underneath, sometimes depending on the oven this happens
- Add the stuffing to the dough, mix so there is brie and apricot all over it and bake for 40 minutes
- The stuffing should be golden, if not, increase the oven and leave another 10 minutes.
- The quiche can be served hot or cold, goes well with salads and is a great afternoon snack!
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