QUICHE WITH PEARS AND ROQUEFORT

 

 

This nontraditional quiche is a delight to the palate! The taste of the Roquefort with the delicate flavor of the pears will surprise you! Enjoy this great dish with a fabulous Sauternes, from the Bordeaux region or a Gewürztraminer Selection de Grains Nobles from the Alsace region. Both of them are sweet white wines with a fantastic bouquet and notes of tropical fruits. Enjoy!

 

Preparation: 20 min; cooking time: 1 hour

Serving 4-8

 

Pastry dough (see recipe in the website)

 

5 pears, peeled and diced

2 tbsp of unsalted butter + 1 tsp for tart pan

5 oz of crumbled Roquefort (French blue cheese) substitute with gorgonzola or blue cheese if you can’t find it

1 cup of milk

1 cup of sour cream

2 large eggs + 2 egg yolks

¼  tsp of nutmeg

Salt and pepper

 

Prepare the pastry dough. Refrigerate for at least an hour before use.

 

Grease a tart pan with 1 tsp of butter and sprinkle some flour on the surface.

On a lightly floured surface, roll out one disk of pastry dough (about 1/8 inch thick) and place into an 11-inch tart pan.

With a fork, mark all the dough.

Preheat oven to 430 F.

Peel the pears and diced them.

Melt the butter into a large frying pan and add the pears. Cook until tender and golden, stirring often, about 15 minutes.

In a medium bowl, beat the eggs; add the milk, cream, ¼ tsp of nutmeg, salt and pepper. Combine all the ingredients and taste the preparation (it needs to be well seasoned).

Fill the pastry dough with pears and gorgonzola cheese. With a fork, press the cheese and add the mixture.

Bake 40-45minutes or until golden brown.

 

Bon Appétit!