Main Course
Roquefort and Pear Quiche
A decadent pear, blue cheese, and walnut tart, perfect for a brunch!
20 min
Prep time
30 min
Cook time
4
Servings
Intermediate
Difficulty
50 min
Total time
Ingredients
Instructions
-
1
Preheat the oven to 428°F (Th 7/8).
-
2
Peel the pears, cut them in half and remove the core.
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3
Immediately drizzle with lemon juice.
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4
Place the halves of the pears in a saucepan and cover with enough water to submerge them.
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5
Bring to a boil, then reduce the heat to minimum and let cook for 5 minutes. Remove the pears from the pan and allow them to drain well on paper towels.
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6
Cut the Roquefort cheese into small cubes.
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7
Mix the white cheese with the eggs, season with salt and pepper to taste, then add a hint of nutmeg and finally the cubed Roquefort.
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8
Unroll the puff pastry and use it to line a non-stick tart mold, leaving a high edge.
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9
Pour the Roquefort cream over the pastry.
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10
Cut the pear quarters into 5 mm-thick slices, then place them neatly on top of the cream.
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11
Trim off any excess pastry.
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12
Bake the quiche for 10 minutes, then reduce the oven temperature to 392°F and continue baking for another 20 minutes. Before serving, season with a grind of pepper and sprinkle the top with nuts.
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