Caramelized Pear and Blue Cheese Quiche

By LRay

Better Homes and Gardens, Our Best Recipes 2016, Winter 19.

Ingredients

• 1 recipe Deep-Dish Pastry Shell
• 3 medium firm pears
• 2 tablespoons unsalted butter
• 1 tablespoon sugar
• 1/2 cup crumbled blue cheese
• 6 large eggs
• 2 cups plain fat-free greek yogurt
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon ground nutmeg
• Crumbled blue cheese
• Fresh sage leaves (optional)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1/4 cup cold water

Details

Servings 10
Preparation time 30mins
Cooking time 120mins
Adapted from google.com

Preparation

Step 1

Prepare Deep-Dish Pastry Shell; set aside on baking sheet. Preheat oven to 325 degrees F.

Core and cut 2 of the pears into 1/2- to 3/4-inch cubes. Thinly slice the remaining pear and reserve.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the cubed pears and sugar; cook, stirring occasionally, for 7 to 8 minutes or until lightly browned. Transfer to the pre-baked pastry shell and top with blue cheese; set aside. Melt the remaining 1 tablespoon butter in the skillet and add the pear slices. Cook, stirring occasionally, for 3 to 4 minutes or until just softened; set aside.

For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Blend until frothy.

Place the springform pan with the pastry shell on a baking sheet. Gently pour in the custard. Arrange the reserved pear slices in a spoke pattern on top of the quiche. Bake 1 hour 20 minutes to 1 hour 30 minutes until the top is lightly browned and the custard is just set (165 degrees F) but still jiggles slightly in the center. Let stand 30 to 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Top with additional blue cheese and, if desired, sage leaves. Cut into wedges.