Walnut, pear and gorgonzola quiche - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 175 g Plain white flour
- 100 g Butter (unsalted)
- 1 Egg yolk(s) (free range)
- 20 ml Water cold
For the filling
- 2 Pear(s) cut into small cubes
- ½ tbsp Butter (unsalted)
- ½ tbsp Unrefined light muscovado sugar
- ½ Onion(s) medium sized, chopped
- 1 tsp Thyme (dried)
- 100 g Gorgonzola crumbled
- 300 ml Double cream
- 25 g Walnuts finely chopped
- 2 Egg(s) (free range) medium
- 1 Egg yolk(s) (free range)
- Salt to season
- Pepper to season
Find similar in:
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1
Preheat oven to 200°C (180°C fan, gas mark 6).
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2
For the pastry, blend together the flour, butter, egg yolk and water using a food processor until it forms a soft ball. Alternatively rub the butter into the flour and then add the water and egg yolk until a ball is formed.
For this step you'll need:
- 175g Plain white flour
- 100g Butter (unsalted)
- 1 Egg yolk(s) (free range)
- 20ml Water cold
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3
Place the dough onto a lightly floured surface and roll out the pastry to the thickness of a £1 coin.
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4
Carefully lay the pastry to line 23 x 2.5cm loose-bottomed, fluted flan tin. Then trim the excess pastry so that the edges are just above the level of the top of the tin. (This will allow room for shrinkage when baking).
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5
Gently push the pastry into the flutes and prick the base all over with a fork. Chill the pastry for 15 minutes.
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6
Line the pastry case with tin foil, shiny side down and fill with baking beans. Bake for 20 minutes then remove the beans and foil and bake for a further 5 minutes.
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7
Lower the oven temperature to 150°C (130°C fan, gas mark 2).
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8
To prepare the filling, chop the onion finely and fry over a medium heat with olive oil for 2-3 minutes.
For this step you'll need:
- ½ Onion(s) medium sized, chopped
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9
Add the butter and sugar to the pan and allow to melt, then sauté the small cubes of pear for 3-4 minutes or until tender.
For this step you'll need:
- ½ tbsp Butter (unsalted)
- ½ tbsp Unrefined light muscovado sugar
- 2 Pear(s) cut into small cubes
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10
Arrange the onion and pear on the base of the pastry case and crumble 75g of the cheese over the top.
For this step you'll need:
- 75g Gorgonzola crumbled
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11
In a separate bowl whisk together the eggs, egg yolk, cream, thyme and seasoning then pour into the case.
For this step you'll need:
- 2 Egg(s) (free range) medium
- 1 Egg yolk(s) (free range)
- 300ml Double cream
- 1tsp Thyme (dried)
- Salt to season
- Pepper to season
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12
Sprinkle the chopped walnuts and remaining 25g cheese evenly on the top, then cook the quiche for 40 minutes or until the filling is set.
For this step you'll need:
- 25g Walnuts finely chopped
- 25g Gorgonzola crumbled