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PEAR & GORGONZOLA QUICHE

Prep Time 20 mins
Cook Time 45 mins
Pate Brisee 35 mins
Course Breakfast, Brunch, Main Course
Cuisine American, French
Servings 6

Ingredients
  

  • 3 oz. diced pancetta or bacon
  • 1 large shallot diced
  • 1 T butter
  • 1 T brown sugar
  • 2 ripe pears unpeeled, sliced
  • 4 eggs lightly beaten
  • 1 cup half and half
  • 4 oz. gorgonzola cheese crumbled
  • 1 baked pie crust*

Pate Brisee, Walnut Butter Crust

  • 1/4 cup ground walnuts
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 8 Tbsp cold unsalted butter
  • 4 Tbsp cold water plus additional Tbsp if needed

Instructions
 

  • 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.

Notes

NOTE: use any prebaked crust you like and just add some walnuts to the pear filling right before baking
Leftovers can be wrapped, frozen, and then baked again when frozen at 350 for about 30 minutes and will be just as delicious!
Keyword brunch, gorgonzola cheese, pear pie, quiche, sweet and savory pie