Individual Brown Butter Bing Cherry Sweet Quiche2012-06-20
- Prep Time : 1:30 h
- Cook Time : 25m
- Ready In : 1:55 h
- Flaky Pastry Crust:
- 2 ½ cup all purpose flour, sifted
- 1 teaspoon salt
- 1 cup butter
- 4 oz cream cheese
- 4 oz mascarpone cheese
- ½ cup cream
- Quiche filling and assembly:
- 4 tablespoons butter
- 2 cups Bing cherries, pitted
- 1 teaspoon nutmeg
- 2 tablespoons granulated sugar
In a small bowl combine the sifted flour with the salt and set aside.
In a stand mixer fitted with a paddle attachment combine the butter with the cream cheese and mascarpone cheese. Mix together until light and fluffy then slowly pour in cream and mix again to combine. With the mixer on low speed slowly add the flour and salt mixture and mix just until the dough comes together.
Kneed the dough lightly to hold the dough together then cut into two portions and flatten each portion into a disk. Wrap each disk with plastic and place in the refrigerator for 1 hour minimum before using or up to 2 days.
Preheat the oven to 350°F. In a medium saucepan melt the butter over medium heat and continue to cook until it begins to brown. As soon as the butter begins to get frothy and browned add the pitted Bing cherries to the pan and cook for 3-4 minutes just until the fruit begins to soften. Add the nutmeg and sugar and cook one minute longer.
Remove from heat and place in a small bowl to cool. While the cooked cherries cool, remove the pastry dough from the refrigerator and roll out to a ¼ inch thick oval. Cut in half and using each half per ramekin begin by pressing the dough into the bottom and sides of the ramekin, leaving about an inch hanging over the side. Fill the ramekins full of the cherry mixture then fold the overhanging sides of the dough over the fruit to seal the quiche, leaving a small opening in the center.
Place the quiche on a cookie sheet and bake in the oven for 20-25 minutes, just until the pasty is browned and slightly puffed. Serve the quiche warm right out of the oven.
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