Apricot quiche with blueberries

Name: Apricot quiche with blueberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Apricots; 150 g Blueberries; 1 package (230 g) Puff pastry, ready rolled out, 32 cm Ø; 3 Eggs (size M); 75 g Sugar; 1 package Pudding powder "Vanilla Flavor"; 500 g Schmand; 1 TABLESPOON Flour; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Apricots
150 g Blueberries
1 package (230 g) Puff pastry, ready rolled out, 32 cm Ø
3 Eggs (size M)
75 g Sugar
1 package Pudding powder "Vanilla Flavor"
500 g Schmand
1 TABLESPOON Flour
7-10 Tbsp Grease
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Wash, halve and stone the apricots. Wash blueberries and drain well. Grease pieform (28 cm Ø) and line with dough. Prick several times with a fork. Pre-bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) on the lower rack for about 10 minutes.
2
In the meantime, whisk eggs and sugar for about 6 minutes until thick and creamy. Stir pudding powder and sour cream until smooth. Fold in the egg mixture. Dust apricots and blueberries with flour, fold into the cream and fill into the mould.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Leave to cool in the mould on a grid. Before serving, dust with icing sugar and decorate with mint.