This is my favourite favourite favourite quiche ever! It’s actually one of the first things I ever learnt to make in my food and nutrition class at school at about 13. I remember we could choose whatever flavour quiche we wanted to make – standard quiche Lorraine was no good for me apparently…
Pear and stilton is such a great combo. You could also add some bacon if you want. But this also makes a great Summer veggie lunch. It’s great both warm from the oven or at room temperature, so it’s perfect to take along to a picnic or a friend’s BBQ (when we’re allowed to have BBQs again of course…)
Pear & Stilton Quiche
Description
This super yummy quiche is perfect for a weekend lunch, picnic or BBQ this Summer.
Ingredients
Pastry (or use shop-bough shortcrust pastry!)
Filling
Instructions
The pastry
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Pop the flour, salt and cold butter (cut into cubes) in a food mixer until it resembles fine breadcrumbs. Then add 1 egg yolk and gradually add the cold water. Pulse to bring the dough together – don’t add too much water or the dough might become sticky.
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Alternatively, you can use shop-bought shortcrust pastry – which works just as well!
Lightly grease the quiche dish with the extra butter.
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Roll out the dough into a rough circle on a lightly floured surface to the thickness of a £1 coin. Fold the pastry over the rolling pin, pick it up and unroll it over the dish. Carefully push the pastry into the dish. Using a knife, trim the edges so the pastry is flat. Prick the base all over with a fork, line the case with baking paper and fill it with baking beans. Chill for 30 minutes.
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Preheat the oven to 200°C/400°F. Blind bake the pastry case for 20 minutes, then remove the paper and beans and bake for 10 minutes more until the pastry begins to turn golden. Remove the dish from the oven, brush the pastry with beaten egg yolk, then put back in the oven for 5 minutes.
The pear & stilton filling
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Slice the pears and arrange them in neat circles to cover the base of the pastry case. Bake for 10-12 minutes until the pears start to go soft.
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Put the mascarpone in a bowl and add in the beaten eggs and milk. Stir until smooth and combined. Season with a little salt and lots of black pepper. Then stir in the chopped thyme.
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Once the pears are soft, remove from the oven and scatter the stilton on. top. Then pour over the egg mixture.
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Bake for 25 minutes until the filling is set, and serve.
Notes
Equipment needed:
- 23cm quiche dish or tin
- Baking beans
- Baking paper
