I made this last night for dinner and since I have a habit of forgetting how I adapted recipes, I am taking advantage of my own blog to record my diversions.
About 1 cup crumbled Roquefort cheese
2 pears (sweet and juicy, if possible- mine weren’t so I just cut them small)
4 beaten eggs
2 cups cream (I forgot to put the second cup in and just as well as it overflowed with 1 cup)
Salt and Pepper and nutmeg
I added one large caramelized onion and I also put some emmentaler cheese on top of my quiche.
To caramelize the sliced onion cook at low heat until golden brown, covering for except for the beginning and end. I had just made two strawberry rhubard pies for the freezer and had made a double double pastry recipe using 5 cups flour so I had enough dough left for a single crust pie. I favour a crust made with all butter. So that was 1 pound for 5 c. flour and about 2/3 +c. cold water.
Peel and dice pears. Beat Roquefort and add to pears. Beat eggs and cream. Add salt, pepper, and nutmeg (fresh grated is best).
Heat oven to 350 degrees. Put pie shell on baking sheet in oven and pour filling in. Sprinkle with grated ementaler cheese. For extra filling pour into a greased custard dish and bake. Bake quiche for 30 minutes or more until it is set in the middle.
Delicious served with a crisp salad. And darn good left over for breakfast!