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Ingredients
Pear and Gorgonzola Quiche
- For the dough
- 220 grams Pastry flour
- salt
- 1 egg
- 140 grams cold butter (cut into pieces)
- For covering
- 2 Pear
- 2 Tbsps lemon juice
- 3 eggs
- 150 milliliters Whipped cream
- 50 grams Sour cream
- 200 grams Gorgonzola
- freshly ground peppers
- freshly grated Nutmeg
- also
- Pastry flour (for the work surface)
- butter (for the baking sheet)
For the dough: In a bowl, mix the flour with 1 pinch of salt, make a depression in the center, beat in the egg and scatter the butter into the depression. With your hands quickly knead to a smooth dough, form into a flat disk and wrap in plastic wrap. Refrigerate 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease a 20 x30 cm (approximately 7 x 12-inch) baking sheet.
Peel, quarter and core the pears and cut each quarter like a fan. Immediately sprinkle with the lemon juice.
In a bowl, mix the eggs with the sour cream and the cream and season with salt, pepper and a pinch of nutmeg. Mash the gorgonzola with a fork and mix into the egg mixture.
Roll out the dough on a floured surface to the same size as the baking sheet and line the baking sheet, pressing it into the bottom and up the sides to form an edge. Pour the egg-cheese-mixture evenly on the dough, arrange the pears on it in a fan shape and bake until golden brown, about 40 minutes. Remove, let cool and serve lukewarm cut into pieces.
(Percentage of daily recommendation)
| Calorie | 3,679 cal. | (175 %) | ||
| Protein | 96 g | (98 %) | ||
| Fat | 272 g | (234 %) | ||
| Carbohydrates | 219 g | (146 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.9 g | (50 %) |