pears & roquefort
Servings: 8 pieces
ingredients:
for the pastry shell:
- 250 g all-purpose flour
- 125 g cold butter
- 1 egg
- a pinch of salt
for the filling:
- 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
equipment:
- tart form (28 cm)
how to:
for the pastry shell:
- Preheat the oven to 180°C 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.
for the filling:
- 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 thin air.
- Crumble the roquefort.
- Whisk together the crème fraîche & the eggs. Add pepper.
for the quiche:
- 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.
Notes
Sorry, no experience w/ storing in the fridge for some hours or days!
Sorry, no experience w/ freezing!