Brie and Cranberry Quiche
Brie and Cranberry Quiche
Ingredients
- 1 3/4 cups (265 g) unbleached all-purpose flour
- ½ tsp salt
- 10 tbsp (125 ml) cold unsalted butter, diced
- 2 tbsp very cold vegetable shortening, cut into pieces
- 1/4 to 1/3 cup (60 to 75 ml) ice water
- 5 eggs
- 1/2 cup (125 ml) 15% cream
- 3 tbsp fresh chives, chopped
- 1/2 cup (50 g) fresh or frozen cranberries
- 1/2 lb (225 g) brie cheese, with or without the rind, cut into chunks
Instructions
- Place the flour and salt in the bowl of a food processor. Pulse to combine. Add the butter and shortening and pulse for a few seconds at a time until the butter and shortening form pea-size pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor. Using your hands, form the dough into two discs. Cover with plastic wrap and refrigerate for 1 hour.
Brie and Cranberry Quiche