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My recipe
Pear and Roquefort quiche
Introduction
A perfect marriage of blue cheese and fruits.
- 100 g cold butter, diced
- 1 egg yolk
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp sugar
- 85 g flour
- 1 tbsp cold water
- In a food processor combine the flour, sugar, salt, pepper, butter and pulse several times until the mixture resembles the bread crumbs
- With the food processor running add in the egg yolk and water
- Take the dough, shape into a ball and leave to chill in the fridge for 30 min
- 400 g firm pears
- 2 tbsp brandy
- 1 tbsp brown sugar
- 150 - 200 g Roquefort cheese (any other blue cheese)
- 2 eggs
- 100-150 ml fat-free milk
- Peel and core the pears, dice or slice them
- In a pan heat 2 tsp of drawn butter and fry the pears for a couple of min
- Add in the sugar and cook until the sugar melt, stir gently
- Pour in the brandy and flambe or just simmer with brandy for 1 min
- Transfer the pears to a clean bowl and cool down
- Roll out the dough to line a 10inch round quiche tin or 14x4inch rectangle tin
- Pierce with the fork several times
- Arrange the pears at the bottom
- Whisk the eggs and milk and pour over the pears
- Crumble the cheese over
- Bake at 200C for 30 min
Thoughts and Ideas
You can blind bake the tart shell before filling. For the additional flavour you can add the fresh rosemary of thyme to the filling.
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