Yukon is home to many native berries that are harvested from summer to early autumn. This quiche creatively combines blueberries and goat cheese, making it a delightful addition to any brunch.
1 ¼ cups (300 g) wild Canadian blueberries, frozen
2 medium eggs
1 cup (250 g) flour
½ cup (150 g) soft butter
Salt and pepper
2 shallots
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) honey
1 tbsp (15 ml) cream of balsamic vinegar
½ cup (100 g) goat’s milk camembert cheese
½ bunch of thyme
1. Thaw berries and preheat the oven to 325°F (160°C) convection setting.
2. Separate 1 egg. Knead the flour, butter, salt, egg yolk and 3 tablespoons (45 ml) of cold water into a smooth dough. Wrap in foil. Chill for 1 hour.
3. Roll out the dough on a floured surface. Place in 6 small, greased quiche tins (4 inches or 10 cm).
4. Peel and chop shallots and sauté in oil. Remove from pan and put in a bowl.
5. Mix in berries, honey, cream of balsamic vinegar, egg, remaining egg white and shallots. Pour into dough.
6. Cut goat cheese into thin slices and place on top.
7. Bake on the middle rack for about 40 minutes.
8. Wash the thyme leaves and shake dry. Sprinkle over quiche.
If you don’t have smaller quiche tins, you can make a single large quiche.
