Recipes in the world of Flavilo

Raspberry white chocolate quiche sliced and served

Raspberry White Chocolate Quiche

The French quiche was originally a savory pie, mainly prepared with an egg and cream filling. It originates from the Lorraine region and became internationally known in the mid-20th century. Sweet variations, like the raspberry and white chocolate version, are modern gastronomic innovations that pair the traditional savory base with special sweets. Raspberry and white chocolate quiche is the perfect choice for festive occasions, family gatherings, or a summer afternoon. The silky creaminess of the white chocolate harmoniously complements the fresh, slightly tart taste of raspberries, while the flaky puff pastry provides the perfect texture. Served with a cold lemonade or tea, it offers a truly special dessert experience. Tip: Try varying it with a few mint leaves or lime zest on top if you want a slightly more refreshing effect!

Prep Time 15 min
Preparation 30 min
Total 45 min
2050 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 1 packet Puff Pastry
⭕ 200 ml Heavy Cream
⭕ 150 g White Chocolate
⭕ 2 Eggs
⭕ 150 g Fresh Raspberries
⭕ 30 g Granulated Sugar
⭕ 1 tsp Vanilla Extract

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    Information iconRead More

    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). This is crucial for ensuring the crust bakes evenly and the bottom doesn't remain raw.

    2

    Line a pie dish with the puff pastry. Gently press it into the edges, then prick the bottom with a fork to prevent it from puffing up during baking. TIP: You can use parchment paper and dry beans or rice as weights for blind baking.

    3

    Place the crust in the oven and pre-bake for 10 minutes, until it's lightly golden brown. This helps prevent the filling from making the crust soggy.

    4

    Meanwhile, in a small saucepan, heat the heavy cream (do not boil!). Add the finely chopped white chocolate and stir until smooth and completely melted. Remove from the heat and let it cool slightly.

    5

    In a bowl, whisk the eggs with the sugar and vanilla extract, then stir in the lukewarm white chocolate cream. Make sure it's not too hot, or the eggs will curdle!

    6

    Pour the mixture into the pre-baked crust, then sprinkle the top with fresh raspberries. Try to distribute the fruit evenly so that every slice gets some.

    7

    Bake the quiche at 350°F (180°C) for about 25-30 minutes, until the filling is set and lightly golden in color. Avoid overbaking, as the chocolate can dry out!

    8

    Let it cool completely in the dish, then carefully slice and serve. TIP: It's also excellent chilled, and the flavors meld even better the next day!