We can officially say farewell to summer and welcome autumn. This day is always bittersweet as I love summer and sad to say goodbye, but I also love the autumn season. One of my favourite things about autumn is baking, and my family especially loves a good quiche. They’re perfect for any meal – breakfast, lunch, and dinner. One thing I’ve learned about them is they seem to taste better the following day, this allows the flavours to have time to meld together. This is especially helpful for anyone with a busy schedule, like myself, as I now bake them the night before {the key word is them}. I bake them in multiples because they freeze well and perfect for nights that I don’t have much time to cook or when company stops by. They’re also easy to make and I typically don’t follow a recipe any longer because you can’t go wrong if you’re incorporating ingredients that your family likes. In this recipe, I like the idea of swapping the typically crust for filo pastry and the pear, blue cheese, and pecans say autumn to me. It’s perfect with a side salad, vegetable, and a glass of champagne or wine. Next time, I will drizze a little honey on top..
Pear and Blue Cheese Quiche with Rocket Leaves and Pecans
Ingredients
4-6 sheets filo pastry
100 ml butter, melted
4 eggs
250 ml full cream milk
salt & pepper
1 small pear, coarsely grated (no seeds)
125 g blue cheese
a bunch of rocket leaves (toss in a drizzle of olive oil and a squirt of lemon juice)
a handful of pecan nuts, toasted in a dry pan
1 small pear, thinly sliced
- Pre-heat oven to 220 C.
- Lay the pastry sheets out on a flat surface, then use a pastry brush to cover them with melted butter. Place the sheets on top of each other inside a greased loose bottom tart tin (about 23 cm). Trim the edges if you prefer, or leave them hanging over the edge. Place the lined tart tin inside a bigger rectangular baking tray.
- Beat the eggs & milk and season with salt & pepper. Pour the mixture into the lined tart tin, then add the grated pear and crumbled blue cheese (save about 1/3 of the cheese for later). Bake for 30 minutes or until golden and the middle just set.
- Remove from the oven and cool for 15 minutes. Top with rocket leaves, the rest of the blue cheese, the pecan nuts and some sliced pear.
xoxo,
B
If you would like help in creating a home you love, please contact me at Brenda@atelierdhautedesign.com
Recipe via here
2 Comments
Yes,yes,yes….
There are some bittersweet feelings,indeed:)
I love Autumn because of changes and a very stunning shades of gold!
THANKYOU for your always delish recipes,dear friend!:)
Xx,
V.
Summer is still going strong here in Grece!