• Cook pancetta and shallot in a large skillet with butter .
• Add brown sugar and cook and stir about 3 minutes until bubbly and starting to caramelize.
• Add pear slices and saute 3-5 minutes until tender. Pour mixture into baked crust. Sprinkle with gorgonzola.
• Combine cream and eggs well and pour over pears in crust. Bake at 375 for 40-45 minutes until golden and set in center. Use a toothpick or cake tester to check doneness. Serves 4-6 for main dish, 8 for appetizer.

Pate Brisee

• Toast walnuts at 350 for 5 minutes to roast. Grind in food processor. .
• Add flour, salt and sugar and pulse. Cut butter into slices and then cubes and add to processor. Pulse about 6-8 times until mixture resembles coarse meal.
• With machine running, add water 1 T at a time down the feed tube, pulsing in between additions until mixture forms a ball.
• Remove to floured board and shape into a flattened disc. Wrap in saran and refrigerate at least one hour before rolling out into crust
• Roll chilled dough into a large circle and place in quiche dish or deep pie pan. Line with a circle of parchment paper and top with pie weights or beans. Bake at 350 for 15 minutes. Remove paper and weights and prick dough with fork. Return to oven for 10 more minutes.