Ingredients
- 1 blind-baked 9-inch pie shell
- 300 g mixed berries (raspberries, strawberries, blackberries)
- 120 ml pure Quebec maple syrup (amber, rich taste)
- 3 large eggs
- 200 ml sour cream (14 %)
- 80 ml heavy cream (35 %)
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
- Pinch of fine salt
Method
- Preheat oven to 160 °C (325 °F). Arrange berries in the blind-baked shell.
- Whisk eggs, sour cream, heavy cream, maple syrup, vanilla, cornstarch, and salt until smooth.
- Pour custard mixture over berries.
- Bake 40–45 min until custard is just set and edges are lightly golden. Cool 30 min before slicing; serve at room temperature or chilled.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 120 ml amber maple syrup. Reduce heavy cream by 20 ml to compensate. Add 1 tbsp cornstarch (not in original) to stabilise the looser maple-based custard. Lower oven from 175 °C to 160 °C.
Why Quebec maple syrup: A sweet quiche with maple syrup bridges Québécois tradition and French pastry technique; maple's acidity complements tart berries naturally and reduces reliance on processed sugar in a dairy-rich filling.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →