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It’s time for another quiche.
Some weeks ago I bought a new cookbook: Meike Peters published her 2nd oeuvre „365 The Cookbook“. From the idea it’s covering a whole year w/ recipes – day by day. I’m pretty sure it was a huge challenge, but in the end there is now this comprehensive book dedicated for home cooking.
I’m always a little vague concerning my approaches for the pastry shell of any quiche or tart. In general you can work w/ different pastry shells (shortcrust, yeast dough, puff pastry – if home-made, if store bought). For the sake of time I sometimes prefer a store bought solution, but now … In my new cookbook I found a recipe for shortcrust pastry that seems handy, a straightforward approach to shortcrust & it is used for all recipes about quiches, tarts, whatever.
So I decided to try it.
In addition I wanted to try another type of quiche combining fruit & cheese: it’s the combination of pears & roquefort – juicy, sweet & salty – which appealed to me.
So let’s start!
There is the pastry shell to be prepared … So start w/ preheating the oven to 180° C w/ fan.
We mix flour, egg, butter & a pinch of salt & knead it quickly & well w/ our hands until we receive a ball of dough. We put the pasty dough in the fridge for about 30 min for cooling. Unfortunately my hands are always warm – so the dough gets sticky. Always.
Afterwards we roll out the pastry dough between cling foil & fit it into the tart form. Cut off all overhanging parts & discard them or whatever you like. Put the pastry shell in the preheated oven for about 15 min. Afterwards reduce the oven temperature to 160° C w/ fan.
If the pastry shell is uneven just press it down.
In the meantime – when the pastry shell is in the oven – we assemble what we need for the filling:
- spring onions
- white wine
- crème fraîche
Let’s chop the spring onions.
Let’s peel & trim the pears. We need only about 250 g … If you start w/ 2 – 3 pears it’ll fit (& you may snack the rest).
Then we chop the pears & crumble the roquefort.
In a frying pan we fry the pears & the spring onions & add the white wine. Let it simmer for about 20 min. The liquid should boil away …
In the meantime we whip the eggs & the crème fraîche. Add some salt & pepper to taste.
The pastry shell is still warm – it’s fine.
We add the pear mess & the crumbled roquefort. Finally we pour the egg mess over everything.
The quiche marches at once into the oven for about 40 min.
… & we get a great crumbly, crispy pastry shell w/ a filling of juicy, sweet pears & strong roquefort.
- 250 g all-purpose flour
- 125 g cold butter
- 1 egg
- a pinch of salt
- 250 g pears net (about 2 - 3 pears for starting)
- 3 spring onions
- 50 ml white wine
- 1 tbsp olive oil
- 250 g creme fraiche
- 3 eggs
- 100 g roquefort
- tart form (28 cm)
- Preheat the oven to 180°C w/ fan.
- Knead all the ingredients together - w/ your hands!
- Form a ball & store in the fridge for about 30 min.
- Roll out the pastry dough between cling foil & put it in a tart form.
- Cut off all overhanging parts.
- Bake in the oven for 15 min.
- Clean & peel & trim the pears & cut them into cubes. Weigh about 250 g.
- Trim & chop the spring onions.
- Fry the pears & the spring onions in olive oil & add the white wine. Let it simmer for about 20 min - until the liquid has vanished into air.
- Crumble the roquefort.
- Whisk together the creme fraiche & the eggs. Add pepper.
- Reduce the oven to 160°C w/ fan.
- Distribute the pear mess in the pastry shell.
- Add the roquefort.
- Pour the egg mess on top.
- Bake in the oven for about 40 min.