Caramelized Pear and Gorgonzola Quiche from Closet Cooking
(makes 6+ servings)
1/4 cup pancetta (diced)
1 large shallot (diced)
1 tablespoon butter
1 tablespoon brown sugar
2 pears (cored and sliced into bite sized pieces)
4 eggs (lightly beaten)
1 cup half and half
1/2 teaspoon thyme
1/2 cup gorgonzola (crumbled)
1 pre-baked walnut butter pie crust (see below)
1. Cook the pancetta and shallot in a pan.
2. Add the butter and let it melt.
3. Add the sugar and cook until bubbly, about 3 minutes.
4. Add the pear and saute until tender, about 3-5 minutes.
5. Mix the pears, eggs, half and half, thyme and gorgonzola and pour it into the pre-baked pie crust.
6. Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-45 minutes.
(makes 1 crust)
1 cup all-purpose flour
1/4 cup ground walnuts (toasted before ground)
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)
4-5 tablespoons water (cold)
1. Pulse the flour, ground walnuts, salt and sugar in a food processor to mix.
2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
4. Place the dough on a clean surface and shape it into a disc.
5. Wrap the dough in plastic and refrigerate for at least an hour.
6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
7. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.
8. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
9. Bake in a preheated 350F oven for 15 minutes.
10. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
11. Bake until a light golden brown, about 10 minutes.