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Print French Brie Quiche Topped With Berries and Toasted Almonds
by Barbara Ball1 deep-dish pie shell
1/2 pound slightly under-ripe French
brie cheese
4 eggs
1 cup cream
salt to taste 1 3-ounce package cream cheese with chives, cubed
1/3 cup sliced almonds
1 1/2 cups fresh or frozen berries
(strawberries, raspberries, blackberries,
blueberries, etc.)
Preheat oven to 400 degrees. Bake pie shell for 8 minutes or until very lightly browned. While the brie is cold, use a sharp knife to remove the outer rind (mold) and dice the remaining brie. Distribute brie evenly in the pie shell. Beat eggs with cream and salt until blended, and pour over brie. Place cream cheese pieces into egg mixture, spacing them evenly. Reduce temperature to 350 degrees. Place quiche on a cookie sheet and bake for 20 minutes. Sprinkle top with sliced almonds, and continue baking for 15-20 minutes or until custard is set and almonds are browned. (Tent lightly with foil if almonds are browning too quickly.) Remove from oven and top with berries; serve immediately. Serves 4 as an entree or 12 as an appetizer. Howard loves it!
