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French Brie Quiche Topped with Berries and Toasted Almonds
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Deep-dish pie shell
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1
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Slightly under-ripe French brie cheese
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1/2 pound
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Eggs
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4
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Cream
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1 cup
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Salt to taste
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Package cream cheese with chives, cubed
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1 - 3 ounce
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Sliced almonds
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1/3 cup
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Fresh or frozen berries (strawberries, raspberries, blackberries,blueberries, etc.)
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1 1/2 cup
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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!
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from The Joy of Hospitality Cookbook, by Vonette Bright and Barbara Ball, © Copyrighted 1996 by Campus Crusade for Christ, NewLife Publications. All rights reserved. Used by permission. For information or additional copies of this product, check out Campus Crusade's web site at http://www.newlifepubs.com.
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