Pear and Gruyère Quiche
For the dough: Combine the flour, butter, water and a pinch of salt and knead until smooth. Roll out thinly, use to line the quiche pan, cover with plastic wrap and chill for about 30 minutes.
For the filling: Whisk the cream, egg, herbs de Provence and cayenne pepper together and season with salt.
Peel the pears, cut into eighths, core and immediately sprinkle with lemon juice. Arrange the pears over the quiche base, sprinkle with rosemary, pour the custard over top and sprinkle with cheese.
Bake in a preheated oven (200°C) (approximately 400°F) for about 40 minutes, until the cheese is golden brown.