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Pear and Fontina Quiche with homemade pie dough-feature-in-the-pan

Pear and Fontina Quiche with homemade pie dough

Pear and Fontina Quiche with homemade pie dough. Perfect for breakfast, brunch, lunch, or light dinner, you can make it with my easy pie dough, or use a store-bought one, instead. Pear and cheese is a classic Italian combination, intriguing and absolutely delicious. Easter is approaching, try it for Easter brunch!

  • Total Time: 1 hour 55 minutes
  • Yield: 6-8 people 1x

Ingredients

Scale

For the pie dough:

  • 200 g flour
  • 100 g butter
  • 70 ml cold water
  • ½ tsp salt

For the pears:

  • 3 pears
  • the juice of 1 lemon
  • 30 g butter
  • a dash of salt & pepper

For the quiche:

  • 180 g Fontina, grated, cubed, or sliced
  • 100 ml milk
  • 100 ml heavy cream
  • 1 egg
  • 1 egg yolk
  • Salt & pepper to taste

Instructions

For the pie dough:

  1. In a bowl, or the bowl of a food processot, work the flour with the cubed cold butter until you have pea-size pieces.
  2. Then, add the salt and the cold water. Work all the ingredients quickly for a few minutes.
  3. Form a ball and wrap it with cling film. Leave it to rest for 1 hour in the refrigerator.

For the pears:

  1. Peel the pears, cut them into wedges and marinate them in lemon juice for 5-10 minutes.
  2. In a pan, soften the butter, add the pears, season with salt and pepper, and cook for about 10 minutes, until soft. Set aside to cool.

Assemble the quiche:

  1. Take the dough out of the fridge and roll it out with a rolling pin on a parchment paper dusted with flour.
  2. Place the stretched dough in the prepared baking pan (I used a 22 cm round pan) and prick the bottom of the dough with a fork. 
  3. Arrange the pears at the bottom of the pie dough, leaving some for the top.
  4. Sprinkle the pears with a layer of grated Fontina.
  5. In a bowl mix the egg, yolk, cream, and milk. Season with salt and pepper.
  6. Pour this cream onto the layer of fontina that covers the pears. Fold the edges over the filling a little.
  7. Bake the quiche for 40-45 minutes in a preheated oven at 180°C/350°F.
  8. Take out of the oven and cool on a rack.
  9. Slice and serve.

Notes

You can make the pie dough by hand, or use a food processor. If you don't want to use the pie dough right away, wrap it in plastic and store in the fridge. Use it within 3 days of preparation. You can freeze it, too, for up to 1 month.

  • Author: Nicoletta and Loreto Sugarlovespices
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, brunch
  • Method: Baking
  • Cuisine: Italian

Keywords: pears, fontina, quiche, eggs, cream, brunch, italian, sweet and savory, homemade, easter, delicious

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