Recipes

Pear, Walnut, and Goat Cheese Quiche for Two

Breakfast  Brunch  Lunch 

• cream cheese pie crust recipe (follows)
• custard filling recipe (follows)
• 1 pear, your choice what kind, cut into sections with skin on
• 1/3 cup goat cheese crumbles (or more if you really like cheese)
• 1/3 cup walnuts, toasted and roughly chopped

Cream Cheese Pie Crust

½ cup all-purpose flour

3 TBSP unsalted butter, chilled and cut into 12 cubes

4 TBSP cream cheese, at room temperature

1 tsp apple cider

2 tsp honey

Preheat oven to 350F.

Using a food processor, add together all the ingredients. Pulse until it comes together in a ball.

Divide into two discs. Wrap into plastic wrap and place in fridge for 30 minutes.

Remove from fridge and roll out one disc on lightly floured surface to 1/8 of an inch. Lay and shape into either individual quiche dish or mini pie dish. Cut off excess dough. Repeat with second disc.

Top the crust with parchment paper and fill with dried beans or pie weights.

Bake for 10 minutes.

Remove from oven and let cool.

Custard mixture:

1 egg

1 egg yolk

1/3 cup heavy whipping cream

pinch of fresh nutmeg

salt and pepper to taste

In a small bowl, whisk together all the ingredients.

To make the quiches:

Divide the pear, walnut and goat cheese in half. Layer ½ the pear slices in one crust, and ½ in the other. Sprinkle ½ of the walnuts over the pears and do the same with the other one. Sprinkle ½ of the goat cheese crumbles over the pears and walnuts and do the same with the other one.

Pour half of the custard over the pears, walnuts, and goat cheese filling. Pour the remaining half into the other crust. You should have just enough.

Bake for 25-30 minutes or until the middle doesn’t giggle anymore. Serve with a nice salad.

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Website Credit: http://northwestnoshings.com/2009/10/04/all-mine/