1 batch of Swiss Quiche Dough
2 cups mixed fresh seasonal fruit, any combination raspberries, blackberries, blueberries, pitted cherries, sliced apples, peaches, nectarines
1/2 cup whole milk, half and half, or whipping cream
1/4 cup all-purpose flour
2 eggs, beaten
1/4 cup granulated sugar
1 tbsp grated lemon rind
1 tbsp vanilla
Preheat oven to 375F. Roll out the quiche dough and place in quiche pan. Pierce the dough all over with a fork. Crumple up a sheet of parchment paper, and place inside the quiche pan on top of the dough, then fill with beans or coins in order to weigh down the center of the quiche (this prevents air pockets from forming in the dough). Bake the crust for 20 minutes, then remove from the oven and proceed with making the filling.
Place the fruit attractively in the quiche shell. Mix the flour and milk (or cream) together slowly to prevent lumps, then add the rest of the ingredients. Pour this mixture over the fruit.
Place in the oven (still at 375F) and bake for 20-30 minutes, or until the custard is no longer liquid but still jiggles at the center. Take out of the oven and allow to cool to room temperature. Dust with powdered sugar right before serving.
Serve as a tea-time treat, or as a light dessert.
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